I originally made this with a whole chicken that I cooked and de-boned.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.