Monday, April 11, 2011

Tasty Tuesday ~ Chicken Noodle Casserole



It's Tuesday and time to jump on the Tasty Tuesday Blog Hop. If you've never participated before it's a lot of fun. Just head on over to 33 Shades of Green to see what it's all about. You can link up there, here or on anyone that has the blog hop on their post! It's a great way to find new recipes!

I missed joining in last week but I did try a new recipe and I think my family is in love with it. I did find it online but I looked at so many and when I printed it out it didn't print the link. Not to mention that I changed it up some. It's a great base casserole and it has so much potential! We can't wait to have it again around here. In fact the leftovers didn't last long.


Chicken Noodle Casserole

INGREDIENTS:

2 cups chicken, cooked and cubed
2 cups elbow macaroni, not cooked
2 cups milk
2 cans condensed cream of celery soup
1 cup cubed processed cheese
2 cups onions, chopped

DIRECTIONS:

1. In a 9x13 baking dish combine the chicken, macaroni, milk, soup, cheese, and onions.  Mix all together, cover the dish and let it sit over night in the refrigerator.  If not overnight at least 6 hours.

2. Preheat oven to 350 degrees F.

3. Bake for 1 hour at 350 degrees F.

MY NOTES:

This may be a basic and simple recipe but don't let that deceive you.  It's AMAZING!  Feel free to change the meat, add veggies or change things up a bit.  But the main key to this recipe is letting it all sit together for at least 6 hours.  If you make this one I implore you to make it as it appears here first before you change it up.  ENJOY!

1 comment:

alissa said...

Hi Kim -
Thanks so much for linking up your chicken casserole. It sounds good and easy too!
Alissa

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