Monday, January 25, 2016

Chicken Noodle Casserole:

My mom and grandma used to make this casserole all the time when I was little, and it was always one of my favorite dishes! 
I hope you try it and enjoy it as much as we do!

2 large chicken breasts, cooked and cut into small cubes
1 & 1/2 batches homemade cream of chicken soup (click here)
1 can evaporated milk
1 (15 oz.) Jar Cheez Wiz cheese sauce
1 (12 oz.) package spiral pasta
1 & 1/2 cups peas
Crushed cornflakes

Cook noodles according to package directions; rinse and drain. 
Mix together the chicken cubes, pasta and peas in a large bowl; set aside. 
In a saucepan, whisk together evaporated milk, cheese sauce and soup over medium heat until everything is well combined. 
Pour over pasta mixture and stir until evenly coated. Pour into a greased casserole dish. 
Sprinkle generously with cornflakes crumbs (covering the whole top of the casserole). 
Bake at 375 degrees for 30 - 40 minutes, or until the center is hot and the pasta is tender. Serve!

-The amount of cornflake crumbs depends on the size of your casserole dish. The bigger the dish, the more crumbs you will need!!
-You can easily make this ahead of time and refrigerate. You will just need to allow extra baking time, since it will be very cold.

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