Monday, November 4, 2013


 Cheesy Chicken Casserole

My favorite cookbook in my parent's house was one full of the best casseroles. It has everything you can throw into a Pyrex dish and dive into. Summer tends to full of tasty BBQ sides, but I always welcome back the season when you can turn on the oven and bake up something creamy and comforting. I opened the casserole season with one of my favorites, Cheesy Chicken Casserole. 

There are tons of versions of this recipe online and in cookbooks everywhere. You'll see this made with regular spaghetti fairly often, but I think it makes for a cheesy chicken face that way. The sauce is super easy but very delicious and rich. 


 3- 4 large chicken breasts
1 lb egg noodles
8 oz velveeta cheese ( I like the spicy version for this, too)
1 can of cream of chicken soup
1 can of rotel tomatoes
2 tablespoons butter

 Season and brown the chicken breasts in a skillet. Make sure they are cooked through before cutting them into chunks. While the chicken is cooking, boil the pasta and cook it until it is tender but not mushy. When the chicken is done, cut or shred it into bite sized pieces.

Next, add the remaining saucy ingredients to the pan. Let the velveeta melt down and get ooey gooey. When the sauce is melty and happy, add in the pasta and chicken.  If the sauce seems gloppy to you, add in a few tablespoons of milk.

Add the whole mixture to a greased casserole dish. Bake this at 350 degrees for about 45 minutes. You will know it's finished when the edges are crisp and the center is bubbly with the hot cheesy lava. 

This is what the deliciousness will look like when it is ready to eat. 

 Serve this super tasty casserole with a good veggie side to compensate for the richness.

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