Chicken Noodle Bake
We are a family of 5 and had enough for leftover lunch the following day.
I served this dish with a tossed green salad and fresh french bread.
2 cuncooked egg noodles
1celery stalk (chopped)
1/4 conion (chopped)
2 can(s)cream of chicken soup
2 ccheddar cheese (shredded) i used triple cheddar mix
2 cpeas (frozen, thawed)
3 cchicken (cooked, cubed)
1/2 cdry bread crumbs (buttered)
How to Make Chicken Noodle Bake
- Preheat oven to 350 degrees. Spray a 9x13 inch pan or casserole dish with vegetable spray. Cook noodles in boiling water until just done (al dente), and drain.
- Melt 3 tablespoons butter in large fry pan and cook celery and onion until very tender. Stire in soup, milk, and cheese until cheese melts.
- Add the noodles, peas, chicken and salt and pepper to the cheese sauce mixture. Spread mixture into the baking dish. (if you don't have a large enough pan, just combine everything in a large bowl, prior to spreading in baking dish)
- Melt 2-3 Tablespoons butter in pan and add bread crumbs. Toss to brown evenly. Remove from pan and sprinkle buttery crumbs evenly over mixture in casserole pan.
- Bake for 30 minutes,