Chicken Noodle Casserole 2 cans of chicken breast meat, packed in juice, drained and flaked 1 12-ounce package of wide egg noodles, drained 2 cans cream of mushroom soup, undiluted 1 1/2 cups shredded cheddar cheese 2 tsp. soy sauce 1/3 c. milk or water or chicken stock 1/4 tsp. garlic powder 1/8 tsp. onion powder Salt & pepper to taste 16 Ritz® crackers, crushed finely 2 T. melted butter
Cook noodles according to package directions, draining noodles 1 minute before fully cooked. In a large bowl, combine chicken, both cans of soup, cheese, soy sauce, milk (or stock or water), garlic and onion powder and season with salt and pepper as desired. Carefully fold in noodles. Grease a 9x13-inch baking dish and pour noodle mixture into dish. Mix melted butter and cracker crumbs and sprinkle over noodle mixture. Cover and bake at 350 degrees for 45 minutes or until bubbly. Serves 6 generously. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
