Thursday, September 30, 2010

Nola's Casserole Recipe

Photobucket
My friend Nola made this recipe at a party one evening. It's delicious!

1 small can chicken broth
1 bag bowtie pasta or egg noodles, cooked and drained
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups (more or less) chopped cooked chicken meat*
3 cups grated cheese, any kind**
1 can drained mushrooms
Salt and pepper to taste

In a large bowl mix the broth, chicken, soups, 2 cups of the cheese, and mushrooms. Add salt and pepper to taste. Fold in the cooked pasta. Place in a greased 9x13 pan, sprinkle top with remaining 1 cup shredded cheese. Bake at 350 degrees until bubbling and hot (about 30-40 minutes).

* Can use a deli rotisserie chicken, cooled and meat pulled off the carcass, or cook fresh chicken breasts and thighs seared in a pan until cooked, then pulled off the bone; can also use leftover Thanksgiving turkey. May also substitute 4 cans tuna, drained.

**Can use any type or combination shredded cheese; Cheddar and Monterey Jack is good. Also good with grated Asiago sprinkled on top before serving.

Additional add-ins: Fresh asparagus cooked until just tender and cut into 1" pieces; 1 bag of frozen peas (they will cook and not fall apart if added frozen before baking).

No comments:

Post a Comment