Easy Chicken Noodle Casserole Recipe

Posted by Jackie on Jan 31, 2012 in Easy Chicken Casserole Recipes | 0 comments

Image by devlyn via Flickr

This is a great little casserole you can make quickly or you can let it sit overnight to blend the flavors. Whichever way you decide to make it your family will love it. Just like with any other casserole you can certainly add or change things to make it fit more with your family’s tastes. You can switch out the soup and the veggies for whatever flavors your family likes best.

Chicken Noodle Casserole

Serves 6

What you need:

4 boneless chicken breast halves, cooked and cubed
2 cups elbow macaroni ~ cooked
2 cups milk
2 cups condensed cream of celery soup
1 cup cubed processed cheese
1 onions,diced
salt and pepper to taste

What you do:

In a large baking dish add all the ingredients. At this point you can let it sit in the refrigerator overnight or you can pop it in the oven.

The oven should be preheated to 350.

Bake the casserole for an hour.

Make it a meal:

You can of course add directly to the casserole, or you can do your veggies on the side. I’m all for not messing up any more dishes than necessary so I would probably throw some frozen peas and carrots in this dish. You could also throw in some green beans or any veggie your family likes really.

What did we think:

I’m so not a fan of processed cheese. The only thing it really gets used for around here is making “rotel” on race day. However, it does melt up really well and provides a nice flavor for this dish. My hubby and little one thought it was good too.

I’m not sure why the original recipe has this sitting overnight, but it works just fine if you cook the noodles first and then just throw it all in the oven.

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