Thursday, August 30, 2012

Chicken Noodle Casserole


So I haven't been doing much cooking lately. That's because I so intelligently cut my hand on a wine glass. I got stitches and waited a week for a consultation with a hand surgeon. Thennnn had to wait 5 days for the surgery. Thennnn got stitched up again and sent home in a splint. Thennnn I somehow scored myself an infection. Now I am finally back in action. It will however be six months before I can even think about weight lifting again. Good timing considering my wedding is a little over 30 days away.

Anyways, my first night back in the making dinner game needed to be something that didn't require much slicing, dicing or brain cells. Enter this casserole. It is a combination of a few recipes I found online. Also, I did use cream of mushroom and chicken soups which you may know from previous posts is not usually my style. This night I just went for it. I did however get the 98% fat free to make room for the delicious shredded cheese's caloric ridiculousness.

I plan on posting soon with some wedding updates for anyone interested so check back soon!

2 cups shredded chicken (from a fully cooked rotisserie chicken)
1/2 of a 12 oz bag of whole wheat egg noodles, cooked per package directions
1 10 oz can of 98% fat free cream of mushroom
1 10 oz can of 98% fat free cream of chicken
1 cup skim milk
1 cup shredded cheese, plus more for topping
1 tsp paprika
1 tsp garlic powder
Salt and Pepper to taste
1/2 cup panko breadcrumbs

Preheat oven to 350 degrees. Combine all ingredients in mixing bowl. Lightly spray casserole dish with cooking spray. Spread ingredients in to casserole dish. Sprinkle with extra cheese and breadcrumbs. Cook for about 15-20 minutes until bubbly and cheese is melted.


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