When you cook vintage recipes, particularly ones from Southern church cookbooks, you sort of figure out a certain formula for casseroles. Cream of something soup, vegetables, maybe some meat, a starch, and a breadcrumb/butter/cheese topping. Well, I had some cooked egg noodles in the fridge that needed to be cooked. I also had some chicken breasts, carrots and peas, cream of mushroom and cream of celery soups, bread crumbs, butter, and cheddar cheese. Thus, my spin on chicken noodle casserole was born!
Ingredients: chicken, pasta, carrots, peas, cream of mushroom soup, cream of celery soup, bread crumbs, butter, cheddar cheese
Step 1: Cook chicken and either shred or cut into chunks. Prepare pasta. Step 2: Combine chicken, pasta, vegetables, and soups into a 9x13 casserole dish. (I think that frozen vegetables would have had a brighter color and better taste, but I didn't have any on hand. You can use either one.) Step 3: Melt butter and mix with bread crumbs. Combine bread crumb mixture with cheese and sprinkle over the top of the casserole. Step 4: Bake at 375 F until bubbly and top is golden brown.
Chicken Noodle Casserole
Recipe:
1 lb. chicken, deboned
2 c. cooked pasta
1 can cream of mushroom soup
1 can cream of celery soup
1 1/4 c. peas and carrots (frozen) or 1 10 oz. can of peas and carrots
1 cup bread crumbs
2 T. butter
1 c. shredded cheddar cheese
Cook chicken and either shred or cut into chunks. Prepare pasta. Combine chicken, pasta, vegetables, and soups into a 9x13 casserole dish. Melt butter and mix with bread crumbs. Combine bread crumb mixture with cheese and sprinkle over the top of the casserole. Bake at 375 F until bubbly and top is golden brown.
Source: Jessica Stamey, 2020
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