A whole roasting chicken for supper one night means this Hearty Chicken and Noodle Casserole another night. Love making this. So delicious, and full of flavor. I hope your family loves it as much as mine does.
1 can (10 3/4 ounces) cream of mushroom soup
1/2 cup milk
2 celery ribs, diced
1 small onion, diced
2 carrots, diced
1/2 cup niblet corn
2 tsp butter
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/4 cup grated Parmesan cheese
2 tsp Parsley leaves
1/2 tsp garlic salt
1/4 tsp course-ground black pepper
1/2 cup shredded Cheddar cheese
Melt butter in sauce pan and saute’ celery, onion and carrots until onions and celery are slightly softened, about 3 minutes.
In a large bowl mix the soup, milk, sautéd vegetables, chicken, noodles, Parmesan cheese, parsley leaves, garlic salt and black pepper.
Spoon mixture into a 1 1/2-quart casserole dish sprayed with cooking spray.
Bake at 400 degrees for 25 minutes or until the vegetables are tender.
Stir the chicken mixture. Sprinkle with the cheddar cheese and heat 5 more minutes, or until cheese is melted. Serve immediately.
Yield: 4-6 servings