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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The original recipe came from my Aunt Debbie, and it used ham. I use canned chicken for convenience, but you could use any leftover cooked chicken. The french fried onions are what makes you go back for another bowl, use more or less to suit your taste! Use whole wheat noodles to make it a lil' healthier. I also like to coat my casserole dish with cooking spray to make clean up easier. This is a great dish for potlucks too. Ingredients:
8 ounces shredded cheddar cheese (divided) |
1 (10 3/4 ounce) can cream of celery soup |
1 cup milk |
1 (10 ounce) can canned chicken (drained & flaked) |
2 cups french-fried onions (divided) |
9 ounces wide egg noodles |
Directions:
1. Preheat oven to 350 degrees.
2. Boil noodles & drain.
3. Return noodles to pan.
4. Stir in soup and milk.
5. Add in 4 oz. cheese, chicken and 1 cup of french fried onions.
6. Mix well.
7. Add remaining cheese and then remaining french fried onions to top.
8. Bake 25 minutes until french fried onions are browned and cheese is bubbly.
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