Chicken Noodle Casserole

Submitted by Teresa Ness

 

Boil either 3 chicken breasts or a cut up fryer.  Cover with water and bring to boil.  Skim off scum.  Add half an onion and some tops of celery or a whole stick cut up, a garlic clove and salt and pepper.  Cook at least 1 hour.  Remove chicken from bones and shred or cut up.  Broth can be saved for soup or other recipes. 

 

Note:  Turkey or tuna can be substituted for chicken.  If substituting tuna, use 18 oz. of solid white tuna (one large can and one small can).

 

In large casserole mix together:   

Chicken (or Turkey or Tuna, if substituting) 

1 c. sliced celery                

½ c. Miracle whip

1 small can sliced ripe olives    

1 c. shredded sharp cheese

½ c. grated onion

1 can cream of chicken soup

½ c. chopped green pepper  

1 c. milk

1 small jar pimento

2 cups chopped chicken (or more)

1 - 10 oz can of sliced mushrooms            

6 oz. Egg noodles (cooked)

SaltPepper and Dill (2 tbs.) optional

 

Topping:

Croutons

Sliced almonds

 

Heat oven to 350 degrees.  Bake covered for 40 minutes.  Top with croutons and sliced almonds.  Bake uncovered 15 minutes.

 

Serves about 8 people.  I put it in 2 casseroles and freeze one unbaked.  That is enough for twice for 2 people.