Wednesday, July 22, 2015

Chicken Mushroom Noodle Casserole by Cheryl




This casserole has mushrooms, onions, black olives, and a super creamy sauce
topped with shredded mozzarella cheese, crunchy dried onions and Parmesan cheese

Serves 6-8
What you need:

1 1/2 pounds diced skinless chicken breasts
1 onion diced
3-4 cloves garlic diced
1/4 cup olive oil
salt and pepper to taste
1/4 teaspoon nutmeg
1 small can ripe black olives sliced
1 pound sliced mushrooms(any kind)
2 cans cream of chicken soup(can use 1 can of chicken and 1 can cream of mushroom)
1/2 cup milk or cream(depending how creamy rich you like it)
1 1/2 cups shredded mozzarella cheese
1/4 cup Parmesan cheese
1/2 can crunchy dried onions
1 package of egg noodles, cook half package as directions call for while you are cooking the chicken

How to make it:
Heat olive oil in a large skillet till hot then add onions, garlic and brown till tender
add chicken and cook till fully cooked about 7 minutes
Add salt and pepper and nutmeg, then stir in cans of soups and  milk or cream. Cook a few minutes to blend but do not boil.
Heat Oven to 350
Drain cooked noodles and mix into chicken mixture, stir gently.
Spray a baking pan with olive oil spray, then fill with mixed casserole
Top with Shredded Mozzarella Cheese, then dried onions, and Ripe Olives and finally shake on Parmesan Cheese.
Bake for about 15 minutes to heat through and Serve.




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