Tuesday, May 21, 2013

Creamy Chicken Casserole

This casserole is super easy and blunder free (which is ALWAYS a plus in my cookbook).  I happened to make this particular casserole last Friday for our "Family Fun" night.  I had some leftovers I needed to use and I didn't really feel like cooking another big meal.  I wanted to concentrate on the all important task of relaxing.   Hope you enjoy this recipe and a night of relaxing too!

1 can Cream of Celery/Mushroom/Chicken Soup
1 cooked chicken breast (shredded)
1 8 oz container sour cream
3/4 cup milk
2 cups shredded cheddar cheese
8 oz. of cooked noodles (whichever you prefer)  I had leftover spaghetti noodles and that's what I used but any kind of noodle works (Ziti, Spaghetti, Fettuccine, etc.)

Preheat oven to 350 degrees Fahrenheit.  Spray baking dish with non-stick cooking spray.  Place cooked noodles in layer In a large bowls mix soup, sour cream and milk.  Mix well.  Add in shredded chicken.  Stir well and pour mixture over noodles.  Bake for 25 minutes until heated and bubbling.  Top with shredded cheese and cook for another 8-10 minutes until cheese is melted.  Remove from oven and let cool for about 10 minutes before serving.