Chicken Noodle Casserole

Here is another quick, easy, and healthy recipe that makes not one but two casseroles.  Cook once and eat twice...nothin wrong with that.


Chicken Noodle Casserole

Ingredients:

1/2 sweet onion, diced
1 bag egg noodles or dumplings
1 can cream of mushroom soup
1 can cream of chicken soup
2 lb (ish) chicken, shredded
1/2 cup shredded 2% cheddar
3/4 cup panko bread crumbs
3/4 cup chicken broth (pre-made or reserve from when you cook the chicken)

 

In a large bowl, combine the two soups, the onion, and the chicken broth.

Boil egg noodles until al dente, then drain.  Spray two baking pans with non-stick spray.  To each pan, add half the egg noodles. Then add half the chicken to each.

 Then spread the soup mixture evenly over each chicken layer.

At this point, take one casserole and cover and place in the freezer for later use.  Top the other casserole with cheese, then bread crumbs. 

Bake at 350 for 35 minutes, or until golden on top. 

Allow to cool 5-10 minutes, then serve.  Enjoy!

Chicken and Wild Rice Casserole

This recipe is from Southern Living's December 2011 issue.  It's especially awesome because it makes enough for TWO casseroles!  One to eat now, and one to put in your freezer to pull out on some frazzled Wednesday when you are too busy to make dinner.  It's also dressed-up enough to entertain with.  Some notes and tips:

• Don't be scared of the butter.  It's only 3 Tbsp in TWO big casseroles, so per serving, the butter content is, like, microscopic.
• For the bread crumbs, I had just hollowed out a loaf of sourdough to make a bread bowl, so I took the scooped out bread and pulsed in the food processor for a few seconds, and it made perfect, soft crumbs.  Another way I've done this is tearing up regular slices of bread and pulsing in the processor. Or, you could always use store bought bread crumbs.  I've never tried panko in this, but go for it if that's what you've got on hand. 
• For the chicken, I cooked two lbs of boneless skinless chicken breast in the crock pot in water on high for six hours.  Then I removed from the crock pot and shredded/chopped.  It made about five cups. 
• When you're ready to use the casserole you've frozen, let stand at room temperature for 1 hour.  Toast almonds.  Bake casserole covered at 350 for 30 minutes.  Uncover and bake 1 hour or until thoroughly heated.  Then top with 1 cup cheese and almonds.  Bake 5 minutes more.  

Chicken and Wild Rice Casserole

1 (2.25 oz) package sliced almonds
2 (6.2 oz) packages Uncle Ben's quick cooking long grain and wild rice mix
2 medium onions, chopped
4 celery ribs, chopped (I left this out)
3 Tbsp butter
5 cups chopped cooked chicken
2 cans cream of mushroom soup (I use the low fat, low sodium version)
2 (8 oz) cans chopped water chestnuts, drained
1 (8 oz) container sour cream (I use reduced fat)
1 cup skim milk
1/2 tsp salt
1/2 tsp pepper
4 cups shredded cheddar ( I use 2%)
2 cups soft fresh bread crumbs

Preheat oven to 350.  Bake half the almonds in a single layer 5 minutes until toasted and fragrant, stirring halfway through.  Prepare rice according to package instructions (there are special instructions on the box for preparing both boxes at once).

Meanwhile, melt butter in large skillet over medium heat.  Add onions and celery, and saute 10 minutes.

Stir in chicken, next six ingredients, rice, and 2 cups cheese.

Spoon mixture into two lightly greased 11 x 7 baking dishes.  Top with bread crumbs.

Cover one in aluminum foil and freeze.  Bake the other at 350 for 35 minutes.  Top with 1 cup cheese and toasted almonds.  Bake 5 minutes more.  Enjoy!

Chicken Casserole

Well hello there.  So here it is.  My first ever blog post.  Big moment.  A couple months ago my mom told me she thought I should start a blog.  I haven't done anything she said for the past 30 years, but I figured, why not start now?

This past Monday was Labor Day, so you know what that means. The unofficial start of Fall.  Let me tell you, I LOVE Fall.  Time to wear sweaters and boots, drink apple cider, have bonfires, and of course, Football Time in Tennessee.  Even better, Fall means it's time to make soups and stews, chili with Mexican cornbread, crock-pot dinners, and oh yes...casseroles.  I decided to kick off Fall the right way by putting a new spin an old classic:  Chicken Casserole.

The original recipe calls for 1 stick + 2 Tbsp butter.  You (and the waistband of your pants) will be happy to see that this entire recipe only calls for 3 Tbsp of butter.  This version loses most of the fat but none of the flavor.  Here's how:

Original Recipe:  Mix dry stuffing with 1 stick of butter for flavor and consistency.

My Version:  Mix dry stuffing with chicken broth + 2 Tbsp butter for flavor and consistency.

Trust me, you'll never miss those 800 calories.  Nevermind the fact that it's 92 degrees outside - it's casserole makin' time!

Chicken Casserole

1 & 3/4 lb boneless skinless chicken breast
8 oz Pepperidge Farm Herb Seasoned Stuffing Mix
1 can cream of mushroom soup
1 can cream of celery soup
3 Tbsp unsalted butter

Cut raw chicken into tenders and add to large stockpot.  Add water until chicken is just covered, then add 1 Tbsp butter.  Bring to a boil, and simmer 15 minutes, or until cooked through.  Remove chicken from pot with slotted spoon and let cool.  Save your broth!

Preheat oven to 350.  Place 2 Tbsp butter in 13 x 9 inch pan, and put in oven til butter melts.  Add half your stuffing to the butter.  Add reserved chicken broth (1-2 cups) until stuffing is moist.  Spread evenly in pan.

In a large bowl, mix soups with 1 can of the reserved chicken broth.  Chop chicken into bite size pieces.  Layer half the chicken in pan over stuffing.  Pour half the soup mixture over the chicken.  Next add the remaining chicken, then the remaining soup.  Last, sprinkle on the remaining stuffing mix.  Bake for 45 minutes.  Makes 8-10 servings.  Enjoy!