Cheese Lover’s {Ultimate} Chicken Noodle Casserole
This is one of our favorite ways to use up leftover chicken! This recipe makes a ton so it is a good one to use to ‘make one and freeze one’ for a busy night! It makes 1 13×9 or 2 8×8 casserole dishes. This is not a ‘from scratch’ recipe, but it is SO delicious! We served it with Southern Style Green Beans. Next time you make some chicken, make a little extra for this recipe for a busy night!
(If you are looking a from scratch recipe, I have a couple of those too! From Scratch White Cheddar Chicken Broccoli & Rice Bake & From Scratch Chicken Noodle Casserole)
(If you are looking a from scratch recipe, I have a couple of those too! From Scratch White Cheddar Chicken Broccoli & Rice Bake & From Scratch Chicken Noodle Casserole)
Cheese Lover’s {Ultimate} Chicken Noodle Casserole
Ingredients
Ingredients
3 cups leftover chicken
2 TBSP butter
1 onion, diced
1 bell pepper, diced very small
2 cups chicken broth
1/4 tsp garlic salt
1/4 tsp garlic salt
12 oz velveeta, cut into 1 inch pieces
1 (15 oz) can tomato sauce
1 (10.75 oz) cream of mushroom soup
1 (10.75 oz) cream of celery soup
12 oz egg noodles (cooked 1 minute less than al dente)
Sharp Cheddar Cheese and Mozzarella Cheese for the top (Or whatever kind of cheese you like!)
Directions
Directions
In a large skillet or dutch oven, melt butter over medium heat and add onion and bell pepper. Cook for 5 minutes or until tender. Add chicken, chicken broth, garlic salt, velveeta cheese, tomato sauce, cream of celery and mushroom soups, stirring until cheese is melted. Prepare noodles, by boiling them for 1 minute less than the lowest time on the package. They will continue cooking in the oven. Combine the noodles with the sauce and taste to check the seasonings. Pour mixture into a pam sprayed 13×9 or 2 8x8s, if you are dividing it. Top the casserole you are baking now with a blanket of shredded cheese. Bake at 350 degrees for 20 minutes or until cheese is bubbly. Enjoy!
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