Chicken Noodle Casserole II

Submitted by Brenda Skogen-McIntosh

 

“This recipe was actually a mistake I made and is now one of Justin’s favorite things to ask for!  And soooo simple!”

 

Brown 2 lbs. of cubed boneless, skinless chicken breasts (or thighs)

Add:    2 cups of chicken broth

            Fresh garlic

Simmer about 30 minutes covered

Stir in 2 cans of cream chicken soup

 

Cook one pkg. wide egg noodles or other pasta and put in greased casserole dish.

 

Top noodles with the chicken mixture and then add

1 small pkg. of frozen corn

1 cup or so of shredded cheese

(Mix one TBLS of flour with one cup of chicken stock and add for thickening if needed)

 

Topping:

A few cups of bread crumbs

Garlic powder

Melted butter

Combine and sprinkle over the top.

 

Bake at 350º for about 30-45 minutes or until bread crumbs are nice and crispy and brown.

 

Left over chicken or turkey works great with this recipe too.