Chicken Noodle Casserole


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1 package of noodles

6 chicken breast fillets chopped, or 2 cups rotisserie chicken leftovers.

For the gravy:

1 cup of cream

1 cup of shredded Swiss cheese

1 cup of cheddar cheese

1 cup of butter

1 can of condensed creamy mushroom soup

2 cups of sliced mushrooms

1 cup of corn

1 cup of green beans

For the topping

1 cup of parmesan cheese

chicken noodle casserole


Boil the noodles in salty-hot water, following the package instructions.

Meanwhile, Pre-heat the oven to 375ºF (190 ºC)

Over low heat, melt the butter; add the cream and the vegetables and the chicken. Finally, add the mushroom soup. Hit the mix and add salt and pepper to this gravy.

Spray the casserole dish with vegetable oil.

Strain the noodles and mix them with the gravy and vegetables in a large bowl.

Pass it to the casserole dish or the disposable aluminum casserole and top with parmesan cheese.

Bake it in the oven for 30 minutes until bubbly.

Hearty, comforting casserole, ready to dig in.
I love to have a spring-roll as side dish.

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