Cheesy Chicken Curry Casserole |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This is pretty simple, and has lots of room for enhancements and changes. I love it as is, but one could easily use broccoli, peas, other cheeses and so on. I'd personally like to try adding bacon crumbles, substituting green onions, and experimenting with a crunchier texture. Of course one can use regular chicken breasts cut into pieces, instead of the canned variety. Ingredients:
1 (16 ounce) bag egg noodles, cooked and drained |
2 (10 ounce) cans cream of chicken soup |
4 cups shredded cheddar cheese, divided |
3 (10 ounce) cans cooked chicken breasts, drained |
1/2 cup milk |
1/2 cup white onion |
1 tablespoon curry powder |
1 (4 ounce) can sliced ripe olives |
salt and pepper, enough for the whole dish |
Directions:
1. Mix the chicken, soup, milk, 3 cups shredded cheese, onion, curry powder, salt and pepper; stir well. Let sit to absorb curry flavor if desired.
2. Add the cooked egg noodles. Mix together and pour into greased 9x13 dish.
3. Top with sliced black olives and the rest of the shredded cheese. Bake 20 minutes at 350°F Continue cooking until cheese is melted and browned.
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