Chicken Casserole has always been a comfort food for me. Mi madre made it all the time for my brother and me when we were growing up. Ever since I've been living on my own, I've made this modified version of her chicken casserole. It is SO easy and SO quick and my husband and I can eat off of it for at least two nights. It's also a great dish to make ahead of time and freeze for when you don't feel like cooking and want to just throw it in the oven to warm it.
This cost about $6 to make, but like I said, it makes SO much. I would say there's a minimum of 8 servings in this dish, which would make each serving only $0.75.
Here's what all you'll need...
Cream of Chicken Soup, Salt and Pepper, Mayo, Sour Cream, Shredded Cheese, Egg Noodles, and Chunk Chicken Breast
Yep, I use store brand stuff. We live off of a private school teacher's salary, folks.
First, start by cooking the egg noodles according to the directions on the package.
While those are cooking, shred up your chicken. You can always use "real" chicken (vs. canned), this way is just easier for me. I'll take easy any way I can get it!
Also, now would be a great time to preheat your oven to 375 degrees.
Once you've drained your noodles, put 'em back in the pot you cooked them in. Add in your can of cream of chicken soup, 2/3 cup of mayo, 2/3 cup of sour cream, your shredded chicken, salt and pepper to taste, and 1 cup of your cheese--stir it all up until it's combined.
Transfer your mixture to a 9 x 13 casserole dish.
Top with the last cup of your cheese and slap that baby in the oven.
Bake until all the cheese on top is melted, about 10 minutes.
I forgot to take a picture before we started digging in. It was soooo good!
You can bet we'll be having this again for supper tomorrow night, and maybe the next..and the next....
Once again, try it and lemme know whatcha think! :)
No comments:
Post a Comment