Posted by gabber1981 on Jul - 12 - 2012 under Baking, Casserole, Cheese, Chicken, Featured, Noodles
Ingredients
  • 3 tablespoons (15 ml) butter
  • 3 tablespoons (15 ml) flour
  • 3 1/2 cups (840 ml) cold milk
  • 1 (10 ounce, 283 g) can condensed cream of mushroom soup
  • 1 can of mixed vegetables (drained)
  • 1 cup (240 ml) diced green peppers (or a mix of red and green)
  • 1/2 cup (120 ml) diced onions
  • 1 teaspoon (5 ml) salt, or to taste
  • 1 tablespoon (15 ml) garlic powder, or to taste
  • 1/2 teaspoon (2.5 ml) of ground pepper, or to taste
  • 1 1/2 cups of mild cheddar cheese (or a type of cheese you like)
  • 8.8 ounce (249 g) package of dry egg noodles (or slightly larger)
  • 3 cups (720 ml) diced chicken   (approximately 3 chicken breasts or 500 g)
  • 1 cup (240 ml) of French's French Fried Onions, crushed into crumbs
Cuisine: Cooking time: 30 mins Serving: 6 people

Casseroles are awesome because they generally make a lot of food, make tasty leftovers, are great to have all year round and are incredibly easy to throw together.  They’re really easy to modify, too.  This is great, especially if you have a lot of usable ingredients, but not the ones it calls for in your kitchen.

The recipe that you see here may not be the exact recipe I used because I can’t remember how much salt, pepper or garlic I threw into it.  I have stared at my measuring spoons for several hours now trying to recall what I did, but I can’t.  I even tried smelling them, but the only thing that did was make me look like an idiot.  So, the amounts in the recipe are merely estimates.  And who knows, maybe they are right, but I have no idea.

This makes me incredibly mad at myself because my casserole turned out great.  The taste and the consistency were perfect.  My husband really liked it, too, and he didn’t add any additional seasonings like he normally does.  (He’s addicted to salt.)  Since I probably will never remember the exact measurements that I used, the next time I make this, it probably won’t be the same.  With that said, I suppose it doesn’t really matter because everyone has different preferences and typically will put in the amounts they desire.

I tell ya, if it’s not one thing, it’s another.  Maybe one day I will make something without getting upset with myself.  One can hope, I suppose.

Well, besides the measuring fiasco, the casserole was superb, and I highly recommend it.  If you want it to be more cheesy, add another 1/2 cup or so, but the amount I used seemed to mix really well.  It gave it a nice flavor.

I hope that you enjoy it and may your tears be few!

 

Instructions

1.  Over medium heat, cook three medium to large sized chicken breasts (approximately 500 g) until they are cooked through.

2.  Dice the cooked chicken and set aside.

3.  Go ahead and prepare your vegetables.  Dice a 1/2 cup of onions and set aside.

4.  Dice 1 cup of green peppers and set aside.  (Feel free to use a combination of red or yellow peppers)

5.  Measure out 1 1/2 cups of mild cheddar cheese and, you know, set it aside. (Use whatever cheese you like, it doesn’t matter.  I used mild cheddar because it was the cheapest.  And by cheapest, I mean I paid nearly $8.00 for a bag.)

6.  In a large pan, combine 3 tablespoons of flour and 3 tablespoons of butter.

7.  Over low heat, mix the two together for three to four minutes.  Don’t let it stick and burn to the bottom.

8.  Add 3 1/2 cups of milk to the flour and butter mixture slowly, stirring as you go.  Simmer and stir for several minutes.

9.  Add 1 10 ounce(283 g) can of cream of mushroom soup to the milk mixture.

10.  Add 1 can of mixed vegetables(drained), the diced onions and green peppers.

11.  Mix the ingredients together.  Simmer and stir for several minutes.  I let mine bubble for a little bit.

12.  Turn off the heat and add your cheese.  Stir it into the mixture and then pour it into a large mixing bowl.  Set it aside.

13.  In a large pan, bring water to a boil and cook your egg noodles just until they begin to get soft.  They will continue to cook in the oven.  You don’t want to over cook them and have them fall apart on you.  Do NOT rinse them.

14.  Combine the cooked egg noodles and the chicken with your soup mixture.

15.  Mix them together gently until the mixture coats the chicken and the egg noodles evenly.

16.  Once mixed together, place into a large casserole dish – rectangle, oval, square, triangle – it doesn’t matter.

17.  Measure out 1 cup of French’s French Friend onions, place them into a bag and beat them into submission with either your fist or a rolling pin until they resemble crumbs.  Evenly distribute the crumbs over the top of your casserole.  Press the crumbs down a little with the back of a fork.

18.  Place the casserole uncovered into an oven that has been preheated to 350 degree F (177 C).  Cook for about 30 minutes.  Check on it a few times and make sure that the crumbs do not burn.

19.  Remove the casserole from the oven and let it cool a little before serving.

20.  Here is a side angle view for you.

21.  Cut and serve.  Looks tasty, doesn’t it?  I can attest that it is indeed.

Notes

1.  If you can find ground chicken, use that instead.  It will cut down on your preparation time.

2.  I used 8.8 ounces of egg noodles because that is what was available to me, but you could easily use a 12 ounce package. It really just depends how many noodles you want.

Meal: Food type:

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