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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 10 |
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This has been my favourite post Thanksgiving and Christmas leftover turkey casserole since my Mom first made it in the 1970's. I usually use the broth from the boiled turkey bones. Or if time is short I sometimes use tinned chicken broth and pre chopped and cooked frozen chicken. The original recipe had crushed potato chips on top, but I never liked it that way so I just skip them altogether. Ingredients:
5 -6 lbs chicken |
1 (12 ounce) package medium egg noodles |
1 1/2 cups saved chicken broth |
3 cans cream of chicken soup |
2 cans cream of mushroom soup |
1 can button mushroom, drained |
1 large cooking onion, roughly chopped |
1/2 teaspoon salt |
1/2 teaspoon thyme |
1 -3 teaspoon curry powder (according to taste) |
1/4 teaspoon oregano |
1/4 teaspoon basil |
Directions:
1. Boil chicken, drain and save broth.
2. Remove chicken from bones and chop up meat.
3. Cook noodles as per package directions, drain and rinse with cold water.
4. Combine chicken and noodles in large casserole dish.
5. Combine all other ingredients in large bowl and mix well.
6. Add sauce to chicken and noodles.
7. Cover and bake at 350F for 1/2 hour.
8. Then decrease heat to 300F and bake for 15 minutes.
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