Recipe by Mrs. DeVelopment
The original recipe came from my Aunt Debbie, and it used ham. I use canned chicken for convenience, but you could use any leftover cooked chicken. The french fried onions are what makes you go back for another bowl, use more or less to suit your taste! Use whole wheat noodles to make it a lil' healthier. I also like to coat my casserole dish with cooking spray to make clean up easier. This is a great dish for potlucks too.
Top Review by Suzette Marie
Comfort food at it's best! Thanks for a great recipe! Even my picky kids ate it! I did change it a bit...I used a whole bag of no yolk egg noodles instead of 9 ounces, 1 can of cream of celery soup and 1 can of cream of chicken soup and I used 15 ounces of canned chicken (1: 10 ounce can and 1:5 ounce can). Next time I think I would add a few more of the fried onions, but my DH said why mess with perfection! Thanks again for posting!
- 8 ounces shredded cheddar cheese (divided)
- 1 (10 3/4 ounce) can cream of celery soup
- 1 cup milk
- 1 (10 ounce) can canned chicken (drained & flaked)
- 2 cups French-fried onions (divided)
- 9 ounces wide egg noodles
Directions See How It's Made
- Preheat oven to 350 degrees.
- Boil noodles & drain.
- Return noodles to pan.
- Stir in soup and milk.
- Add in 4 oz. cheese, chicken and 1 cup of french fried onions.
- Mix well.
- Add remaining cheese and then remaining french fried onions to top.
- Bake 25 minutes until french fried onions are browned and cheese is bubbly.