Tuesday, November 30, 2010
Are You Chicken?
I've got a couple more pictures from my travels today. This was a side road we took when heading to a store. I sure do love my GPS. It allows me to take backroads I never knew existed and still let me know where I am. (And it tells me where restaurants are so I don't have to eat at 50 interstate McDonald's on a trip.)
I also wanted to share the recipe we had for supper last night. It's a chicken casserole that I thought I'd given you before, but I didn't see it when I went through the search menu. Oh well. Even if I gave it to you before, I've done some tweaking on it, so it won't be quite the same. For the noodles, I use a fine, small noodle, almost like a vermicelli. It makes all the difference in the world. You could also use angel hair, just break it up into small pieces.
Chicken Noodle Casserole
1 can cream of celery soup
1 6 oz. pkg noodles, cooked (remember, small ones)
1 can evaporated milk
3 c. chopped, cooked chicken
1 1/2 c. shredded cheddar cheese
1/2 c. chopped onion (or generous sprinkling of onion powder)
1/2 c. bread crumbs, divided (I use italian seasoned)
1 tsp. season salt
Mix soup and evaporated milk (you may need to add some regular milk) to equal 4 cups. Add all but 1/4 c. crumbs. Pour into 13x9 pan. Sprinkle with remaining 1/4 c. crumbs. Bake uncovered at 400 degrees for 30 minutes. Serves 6-8.