This creamy egg noodle casserole is so very easy to make! You can make it your own by adding vegetables or substituting the cream of mushroom and chicken for you favorite condensed cream soups. Just don't forget the green chile, it's a necessity!
Servings: 6
Difficulty: Easy
Ingredients:
6 Ounces Egg Noodles
2 Large Chicken Breasts
1 Can Condensed Cream of Chicken
1 Can Condensed Cream of Mushroom
½ Cup Chopped Onion
4 Tbsp Green Chile
1 Garlic Clove, minced
½ Cup Cheese, shredded
½ Cup Bread Crumbs
Method:
Cut chicken breasts into small pieces and fully cook.
Cook the egg noodles according to the packaging.
Saute the onions until almost translucent.
Once the egg noodles are cooked drain them and place back into their pot.
Add the cooked chicken, cream of chicken, cream of mushroom, onion, green chile, and garlic. Mix well.
Place into a 9X9 inch baking dish, or use several individual ramekin dishes.
Top with the bread crumbs and shredded cheese.
Cook at 400 degrees for 15-20 minutes, until golden brown on top.
No comments:
Post a Comment