By Anne Payne

 

Easy, breezy cooking–that’s what modern cooks like, so here is such a recipe:

 

CCC-Chicken Casserole Comfort

 

Equipment needed:

9×13 pan, cooking spray, pan and lid for noodles, colander to drain noodles, large spoon for cooking, large mixing bowl, measuring cup

 

Ingredients:

 

6 c. water for noodles;

salt according to preference;

1-(12 oz) pkg egg noodles, cooked, drained;

1 stick salted butter;

1 1/2 lbs boneless, skinless cooked chicken, bite-sized;

(cooked, store-bought chicken can be used instead of raw)

2-(10 oz) cans cream of chicken soups, undiluted (I use low fat);

1 c. mayonnaise (I use fat free);

1 cup milk (I use skim);

1/2 chopped onion (optional);

2 c. shredded cheddar cheese;

1 med. pkg frozen peas/carrots

(frozen carrots can be used if peas not liked)

 

Place water in pan with preferred salt amount.  Boil water.  Add noodles.  Return to boil, reducing heat some while watching pan.  When tender, drain noodles in colander.  Add sliced stick of butter and mix well.  Set aside.  Then, use same pan, and add water again. Add bite-sized chicken pieces. Boil.  Reduce heat, continuing to watch pan. When done, drain in colander and set aside.

 

Preheat oven to 350 degrees. Spray 9×13 pan with cooking spray.  In large bowl, mix cooked chicken, soups, mayonnaise, milk, onion, cheese, and frozen peas and carrots.  Stir well.  Then, stir in cooked and drained, buttered noodles.  Again, mix well.  Pour mixture in 9×13 pan.  Bake uncovered for 35-40 minutes until bubbling.  Leftovers can be frozen with no problem.  Now, eat and be comfy and cozy! Ahh, yummy to the tummy.