Friday, September 13, 2013

Family Favorites Friday: Chicken Noodle Casserole

Another family favorite that I haven't made in awhile until this week.  This would probably fit in the 'comfort food' category.  It makes quite a bit, so you could make it in two smaller pans and freeze one for another day.

I originally made this with a whole chicken that I cooked and de-boned.  For some reason, a cooked rotisserie chicken is cheaper than a raw whole chicken, so I have adapted the recipe.  You could still start with boiling a whole chicken, if you prefer.
This recipe also originally called for a small jar of pimentos. They add nice color, but my kids don't really like them, so I omit them.

Chicken Noodle Casserole

1 rotisserie chicken
12 oz. pkg noodles
1 can cream of chicken soup
4 cups chicken broth
1 can (4oz) sliced mushrooms, drained
2 cups shredded sharp cheddar cheese
salt and pepper to taste
1 - 2 garlic cloves, pressed (optional)

Pull meat off chicken and set aside; add chicken bones and broth to 4 qt pot.  Bring to boil and simmer about 5 minutes.  This flavors the broth and loosens the remaining meat.  Remove bones from broth.  Return broth to a boil, add noodles and simmer 6 minutes.  Meanwhile, remove remaining meat from bones.  
In a 9 x 13 baking dish, mix together chicken, cream of chicken soup, mushrooms, cheese, and seasonings.  Stir in noodles and broth.  Mixture will be slightly 'runny'.  If is thick, add 1/4-1/2 cup water.  
Bake at 350 degrees for 30 minutes or until bubbly.  Can add additional cheese on top during last 5 minutes of baking.

Cooler weather is coming soon (hopefully) and this recipe will become your favorite, too.

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