Prep 20 mins
Cook 15 mins
My mom was going to make Tuna Noodle Casserole but found that she didn't have any canned tuna, so she made it using canned chicken instead. I liked it so much that when I made it I embellished a little adding french fried onions and shredded cheddar cheese to it. Very Yummy! * You can substitute cream of chicken soup for the cream of mushroom soup if desired. * Suggestions: you can also add crumbled bacon, crumbled Ritz crackers as a topping, or other veggies to your own liking
- 1 (16 ounce) package wide egg noodles
- 2 (10 ounce) canscanned white chicken meat packed in water (or 2 cups shredded or chunked leftover fried chicken)
- 2 (10 ounce) cans cream of mushroom soup
- 1⁄2 cup milk
- 1 tablespoon butter
- 1 whole small onion, diced
- 1 cup shredded cheddar cheese
- French-fried onions (to taste)
- salt and pepper (to taste)
- Boil noodles following package directions till tender, drain and set aside.
- In a sauce pan, add soup, milk, butter, and heat until creamy, then remove from heat. Then add noodles, chicken, salt, pepper, diced onion, and sprinkle lightly with french fried onions and shredded cheddar cheese.
- Mix all ingredients thoroughly, and transfer to a large buttered baking dish. Sprinkle lightly with more french fried onions and shredded cheddar cheese to cover as topping.
- Bake at 400 degrees for 12-15 minutes or until thoroughly heated and cheese is melted.
This was very good and even my picky kids liked it. I did make a couple small changes, like using one can of regular cream of chicken and one can of Healthy Request cream of chicken and topping with 2% milk sharp cheddar to make it a little lighter. Also, I did not have canned chicken, so I cubed some chicken breasts and browned them in cooking spray and threw in the onions to cook with the chicken. I also added about 1 clove of minced garlic to the chicken and some fresh ground black pepper. Finally, I added a dash of dry sherry to the melted butter for the soup mixture before adding the soup.
I loved the taste and convenience of this casserole and it is one I will be preparing often. The French fried onions and cheese really was the perfect topping for this. Prepared for PAC spring '08.