Chicken or Tuna Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A little better than your run of the mill casserole. If no mushroom or celery soup then I use whatever creamed soups I have in the pantry. We serve this with fresh sliced tomatoes out of the garden. If I have baked chicken or turkey left overs, this is one way to finish them off as well! Ingredients:
1 (8 ounce) bag egg noodles (cooked) |
1 small onion, diced |
1 garlic clove, diced |
1 (6 ounce) can mushrooms (can use fresh) |
3 tablespoons butter |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of celery soup |
salt and pepper |
3 tablespoons parmesan cheese |
3/4 cup sour cream |
1/4 teaspoon celery salt or 1/4 teaspoon celery seed |
1 1/2 cups canned milk |
1 (12 1/2 ounce) can chicken or 1 (12 1/2 ounce) can tuna |
1 (14 1/2 ounce) can green peas |
2 tablespoons butter |
1 1/2 cups ritz crackers (crushed) |
Directions:
1. Saute onion, garlic and mushrooms with 3 tbsp butter in large saucepan.
2. Add canned soups, parmesan cheese, salt, pepper, sour cream and milk.
3. Bring to heavy simmer and cook about 15 minutes, stirring often.
4. While sauce is cooking, drain and rinse chicken or tuna, squeeze all moisture out.
5. Drain peas.
6. Add chicken and peas and noodles to sauce and gently combine well. Pour into greased large casserole.
7. Top with crushed crackers and dot with 2 tbsp butter.
8. Bake at 350 for 30 - 40 minutes. Will be a bit bubbly and top will be browned.
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