Wednesday, July 6, 2011

Chicken Noodle Casserole

The Retail Stores now have Egg Noodles in #10 cans!!! Already packaged for a long-term shelf wonderful is that!?! As always, with a new product, comes a new recipe!!! I made Chicken Noddle Casserole and it turned out pretty yummy!!

Chicken Noodle Casserole 

8 oz. Honeyville's Egg Noodles
5 Tbls Honeyville's Non-fat Fortified Dry Milk & 1 1/4 cup water
1/3 cup Parmesan Cheese
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup

Mix milk and water and put in refrigerator
Cook noodles according to package instructions. Once noodles are cooked, before draining, add mushrooms, corn, green beans, peas, onions, chicken and let it sit for 10 minutes to re-hydrate. Drain.

Stir in parmesan cheese, soup, milk, salt and pepper. Mix well.
Place in 9x13 pan and bake for 20-25 mins at 350 degrees.


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