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Casserole: Chicken and Noodle Casserole




Source of Recipe


unknown


List of Ingredients




3 cups cooked chicken -- cubed
21 ounces cream of mushroom soup, condensed -- 2 cans
1 cup shredded Cheddar cheese
8 ounces egg noodles -- narrow type, cooked and drained
8 ounces chicken broth
1 1/2 cups mixed vegetables -- optional


Recipe



Preheat oven to 325 degrees F.

Cook noodles according to package directions. Drain.

Mix soup, broth, veggies (optional) and chicken in a large bowl.
Gently toss in cooked noodles. If cooking right away, place casserole
dish topped with shredded Cheddar. Bake about 45 minutes or until bubbly.

To Freeze: Mix as above. If using freezer bags leave Cheddar cheese
out. Freeze the Cheddar in a small freezer bag attached to the chicken
and noodles package. If using baking pans, sprinkle with Cheddar,
cover with waxed paper and wrap in aluminum foil.

To Serve: Thaw completely. Remove foil and waxed paper or dump from
freezer bag into casserole dish and top with Cheddar. Bake at 325
degrees F for about 45 minutes until bubbly. Serves 4 to 6.