We all have comfort food favorites and Chicken (or Tuna) Noodle Casserole is definitely near the top of my list.  I’ve been reluctant to post this recipe knowing it’s not that interesting or adventurous, and would also require my admitting to use of “that canned soup”.   With encouragement from friends who’ve received this casserole after surgeries, babies, illnesses or other trying times, I decided to share the recipe.  It’s something I always have the ingredients on hand for and comes together quickly whether in crisis mode or not!   It’s as good with tuna as it is with chicken.  It freezes well and is great the next day for lunch, or a second dinner.  If you hate mushrooms don’t use them, and use Cream of Celery soup instead.  I’ve stepped it up from the 4 ingredient tuna casserole version of my childhood, by adding cheese, sour cream, and vegetables.  I hope you’ll like it as much as we do!

For the Chicken (or Tuna) Noodle Casserole

2 cups cooked chicken, chopped into bite size pieces OR 3 7oz. cans of rinsed, drained tuna

2 cans Cream of Chicken, or Cream of Celery or Cream of Mushroom soup

1 1/2 cups of milk

1 cup of sour cream

1 cup shredded white cheddar, or mozzarella, or Monterey jack or any combination of cheese you like

3/4 cup diced celery

3/4 cup diced red bell pepper

1 cup sliced mushrooms (ok to skip mushrooms if you aren’t a fan)

1 teaspoon minced, dry onion

1 cup frozen, petite peas

1/2 cup Panko bread crumbs (potato chip upgrade, but you can use them if you must!)

olive oil spray

EVOO for sautéing the vegetables

Salt and Pepper, to taste

1 package (12 ounces) Wide Egg Noodles

Heat the oven to 375′.  Spray a casserole dish with oil to prevent sticking.  Cook the noodles according to package directions in a large pot of salted boiling water.  Drain in a colander and set aside.

In the same pot that you cooked the noodles, sauté the celery, peppers, mushrooms and dry onion in 1-2 tablespoons of olive oil over medium heat until soft and tender.  (By sautéing the veggies and mixing the ingredients in the same pan you boiled the noodles in – you have only one pan to wash!)

Remove from the heat.  Stir in the soup, milk, sour cream.  Add the noodles and mix well.  Add the chicken (OR tuna), the shredded cheese and the peas.  Season with salt and pepper to taste.

When all ingredients are combined, pour into the casserole dish.  Sprinkle the Panko bread crumbs evenly over the top.  Spray the crumbs with a little oil to aid in even browning.

Bake for about 40 minutes until casserole is bubbly and the top is slightly browned, about 180′ on a thermometer.

Serve with fresh fruit or a tossed green salad.

Have a wonderful evening,

Laura

I love sharing my bird photos.  Here are the jays that enjoy the peanuts we put out for them!