Country Chicken Noodle Casserole
Out of the oven it comes, hot and bubbly!
What an easy, delicious and versatile dish. Be forewarned, it is not low calorie!
This recipe may have originated (in some version) back in the 50's - 60's when casseroles started their popularity. This Country Chicken Noodle Casserole recipe can be found here.
I had the canned ingredients (chicken and soup) in the pantry and wanted to use them. I chose to omit the peas and carrots because I wanted to make some steamed broccoli and lettuce salad to accompany the casserole.
After you read the recipe you will be able to see where you can reduce the calorie count which I will be doing next time. The melted stick of better is one way to make some changes. The casserole can be frozen and the second half served another time.
Oh, I used Panko bread crumbs that had Italian seasoning and that added a very nice flavor. It was creamy yum-yum goodness.
What are you cooking?
Mary
No comments:
Post a Comment
Your comments are always welcome and they mean so much to me. Blessings to you.