Jan 7, 2013

Chicken Noodle Casserole

Chicken Noodle CasseroleThis main course is ideal when you’re in no mood to cook or have no energy to make lots of chapattis, and yet wanna have a tasty chicken meal! This recipe was invented (or inspired) On a similar hectic day when all I had was chicken, soup, and noodle, but I didn’t feel like having boiled chicken soup, nor the same boring old noodles. So what did I do? I combined all three!! This dish is healthy as it has minimal oil, no frying or cream involved. It has boneless chicken which is baked so healthy as well as can easily be enjoyed by kids as well. A perfect recipe for working moms!

Serves 4
Time 40 mins   
Chicken Noodle CasseroleIngredients
½ kg boneless chicken breasts
2 cans Cream of Chicken soup/or any chicken soup you like except chinese
1 packet wide egg noodles (pref Ching’s in India or S&J)
milk (equivalent of water as per directions on soup can) approx 3 cups
400 gms mozzarella cheese, grated
Bouillon cubes 2 (You can buy the Maggi chicken cubes)

  • Cook chicken breasts in a boiler/pressure cooker/covered pan with water (or stock) and bouillon cubes, if desired, until chicken is soft enough to shred with a fork.
  • Meanwhile, make the soup by heating the milk in a pan and add the soup packet. You can also add salt, pepper, red pepper, chili or whatever you like.
  • Combine the cooked, shredded chicken into soup base over medium heat.
  • Boil the water for noodles per package instructions in a separate pan.
  • Preheat oven to 350°F. 
  • When noodles are done, drain the water.
  • Spread soup mixture in the bottom of a glass casserole dish, just enough to coat the bottom.
  • Add noodles, cheese, and soup mixture. Mix well .
  • Cover and cook for 30 minutes or until hot and bubbly. You can add any vegetables or spices that you like carrot, potatoes, fried onions, mushrooms, peas, eggplants or zucchini.
  • Easy to make crowd pleaser! Enjoy hot.



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