Kittencals Easy Tuna Or Chicken Noodle Casserole Food

KITTENCAL'S EASY TUNA OR CHICKEN NOODLE CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Grease a 2-quart casserole dish.
• Cook the egg noodles in boiling salted water; drain then toss with 2 tablespoons butter.
• In a large saucepan, mix the undiluted mushroom soup, garlic powder, Parmesan cheese (if using) milk or half and half, sour cream, salt, pepper, chopped onion, pimiento, bell pepper and celery; cook over low heat, stirring frequently for 15 minutes.
• Add in the tuna or chicken; mix to combine.
• Combine the mixture with the cooked egg noodles.
• Transfer to prepared greased baking dish.
• Sprinkle top with the broken Ritz crackers.
• Bake for about 25 minutes.

KITTENCAL'S TUNA-SPAGHETTI CASSEROLE

Steps:

• Butter a 13 x 9-inch baking dish.
• Chop the spaghetti coarsely. (I usually chop about 4-inches but it does not have to be exact).
• Cook the spaghetti until firm-tender (do not overcook the pasta!) drain and toss with 1-2 tablespoons butter or oil to prevent sticking.
• In a saucepan melt 1/4 cup butter over medium heat (can use a couple tablespoons more butter if desired, I always do!) add in the sliced mushrooms and cook stirring until they release their moisture (about 6 minutes).
• Add in onion, garlic and cayenne pepper; sauté for about 3 minutes.
• Add in flour and chicken bouillon powder; mix with a wooden spoon for about 1-2 minutes (the mixture will be slightly "clumpy").
• Stir in the broth and cream; bring to a light boil over medium heat whisking continuously until smooth and thickened.
• Turn off heat and stir in the Parmesan cheese (or cheddar cheese if using) mix to combine until melted.
• Season sauce with salt and black pepper (I use seasoned salt).
• Add the cooked cream mixture to the cooked spaghetti; toss well to combine, then add in the tuna, green bell pepper and egg yolks; mix very well to combine.
• Transfer the mixture to a prepared baking dish.
• Top with additional Parmesan cheese if desired.
• Bake for 30-35 minutes in a 350°F oven (oven rack set to second-lowest position).
• If desired you may sprinkle about 1 cup (or more) grated cheddar cheese on top after baking but that is only optional.
• DELICIOUS!

CHICKEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions.
• Heat oil in a frying pan while you season each side of the chicken tenders with salt and pepper, Italian seasoning, garlic salt, and onion powder. When oil is hot, add half of the chicken tenders. Brown on one side 2-3 minutes, and flip. Cook until both sides are golden grown and chicken is just cooked through.
• Remove cooked tenders to a paper towel-lined plate. Add a little more olive oil to pan if necessary and let it come back to temperature. Add remaining chicken tenders and cook til those are golden on each side.
• Place onto paper towel-lied plate. While chicken rests, add diced zucchini to pan and heat through, stirring frequently. De-glaze the pan with dry sherry, and turn heat down to medium. Add cream of mushroom soup to the pan and heat through, stirring occasionally. Lower heat to low and simmer.
• Dice the chicken into one inch cubes and toss together with the cooked and drained noodles.
• Add cheese and milk together slowly with the soup mixture (if you mix the cheese in too quickly it will clump together). Start with 1/2 cup of milk and add more if you want a creamier consistency.
• Mix noodles, chicken, and sauce together and pour into a baking dish.
• Combine Parmesan and bread crumbs and spread evenly on top of casserole.
• Bake in a 375 degree oven for about 45 minutes, or until top is golden brown and edges are bubbly.