Lindas Chicken Noodle Casserole Food

CHICKEN NOODLE CASSEROLE WITH ARTICHOKES

Steps:

• Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside.
• In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish.
• Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.

LINDA'S CHICKEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions.
• In sauce pan, combine soup, milk, and bouillon granules. Mix well. Add chunk chicken. Heat until bubbly.
• Mix noodles and chicken mixture in 2 to 2.5 qt casserole dish. Cover.
• Bake at 325 degrees F for 45 min.