Old-School Chicken and Mushroom Casserole
Danalaila
October 6, 2016
Ingredients
- 1 bag Egg noodles
- 1 pack button mushrooms cut into quarters
- 2 large chicken breasts cut into bite size pieces
- 1/2 medium onion chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 can organic cream of mushrooms soup they have this now in the soup section :)
- 1/2 can 98 % fat free cream of chicken soup
- 1/4 cup flat leaf parsley chopped
- 3/4 cup cheddar blend shredded cheese
- 1 &1/2 TBSP extra virgin olive oil
- 1/3 - 1/2 cup reduced fat kettle potato chips crushed in a small plastic bag for topping
- salt and pepper
- cooking spray for baking dish
Servings:
Units:
Instructions
- In a saute pan add in the olive oil, onions and a pinch of salt and cook about 4 minutes. Then add in the chicken and season it with more salt and pepper, the garlic powder and thyme and cook until no longer pink. Next, then add in the mushrooms and a pinch more salt and pepper to season every layer and then turn off the heat.
- Then place the chicken mixture in a mixing bowl and set aside. Meanwhile, cook the egg noodles to package instructions drain and set aside also.
- Next, add to the chicken mixture, both of the cream soups, and the flat leaf parsley and mix well to combine.
- Then add in the egg noodles, 1/2 cup of the cheese and again mix this well to combine everything together.
- Next, Pre- heat the oven to 375 degrees and spray a baking dish with a little cooking spray and then add the casserole mixture and spread it out evenly.
- Last, top the casserole with the rest of the shredded cheese and the crushed potato chips.
- Make the casserole for about 25 minutes and until the top is golden brow and enjoy! :)
- I had to create a version of this for my daughter because my mom a similar version for me when I was a kid!
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