Appalachian Recipes

Janet Crow

Chicken Noodle Casserole

When I think of comfort food I tend to go back to meals my Mama would make. She could put just about anything on the supper table and it would be a comforting meal, but some stand out more than others. This recipe is one of our favorites, and very versatile as well. If we didn’t have chicken, she would substitute with a can of tuna or salmon. All were very good, and this one is always a hit with kids, as well as adults. For more of my family recipes follow me on Facebook at You can also email any questions or comments to [email protected]

Chicken Noodle Casserole

6 oz. large elbow macaroni

3 C. cooked chicken, shredded

10.5 oz. can cream of chicken soup

10.5 oz. can cream of mushroom soup

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. black pepper

1 C. frozen peas and carrots, thawed

1/2 C. frozen whole kernel corn, thawed

1 1/2 C. shredded sharp cheddar cheese

1/4 C. plain breadcrumbs

1/4 C. panko breadcrumbs

1 1/2 T. butter

Cook the noodles according to pkg. directions, drain and set aside. In a mixing bowl combine both soups and the seasonings. Stir in the chicken and veggies along with 1 C. of the cheese. Stir in the noodles and combine well. Pour into a lightly greased 9×13 baking dish. Sprinkle the top with the remaining cheese, plain breadcrumbs and panko, dot the top with the butter. Cover with tinfoil and bake in a 350 degree oven for 25 minutes, uncover and bake and additional 10 minutes. If you want to brown up the breadcrumbs a little more pop it under the broiler for a minute or two.

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