Chicken Noodle Casserole
- 25 ounces chicken breasts, canned chunk chicken breast
- 21 ounces cream of celery soup
- 5 ounces milk
- 10 ounces egg noodles, extra wide
- 13 cup onion, chopped
- 13 cup olive, sliced green olives with pimento
- 13 cup parmesan cheese, grated
- 18 teaspoon salt
- 14 teaspoon garlic salt
- 14 teaspoon garlic pepper seasoning
- 18 teaspoon thyme
- 1 tablespoon olive oil
- Fill a large pot with water (about 1 1/2" from top) add olive oil and salt, bring to a boil.
- Add noodles, return to a boil and cook for 4 minutes.
- Drain.
- (I usually leave the noodles in the pot that they get cooked in- less dirty dishes).
- Combine chicken, soup, onions, olives and milk and mix together.
- Add seasonings and some of the Parmesan cheese (reserve some for the topping).
- *3 cans of drained tuna and 2 cans of cream of mushroom soup can be used in place of the chicken and cream of celery soup.
- Taste test time!
- Add any additional amounts of garlic salt, pepper as needed.
- A pinch of Italian seasoning is really good too!
- Place in a 2qt buttered casserole dish and top with remaining Parmesan chesse.
- Bake at 350 for 30-35 minutes.
chicken breasts, cream of celery soup, milk, egg noodles, onion, olive, parmesan cheese, salt, garlic, garlic pepper, thyme, olive oil
Taken from www.food.com/recipe/chicken-noodle-casserole-373963 (may not work)