Wednesday, September 29, 2010

Chicken Noodle Casserole

I was looking for something I could throw together quickly and inexpensively. We are on a budget crunch for the next few weeks as a lot of things have been going on above and beyond our normal bills (birthday party, Steve’s birthday present, T’s birthday present, shutting down the pool –chemicals and maybe a new cover- etc.) So one of the area’s to cut back is the grocery bill. If any of you have an Aldi’s grocery store, you know how cheaply you can shop but you also know there are certain items to stay away from. I am a brand snob when it comes to certain things so I’m a two grocery store person now a days. Considering our completely bare pantry/fridge, I did pretty good to cut our normal $150ish food bill down to 80 this week (includes non food items such as laundry detergent as well as my husbands soft drink addiction). This recipe is one of my new inventions to suit a budget crunch. Needs a bit of tweaking but it is well on its way.

Chicken/Turkey Noodle Casserole
1 pack Chicken tenders (or leftover pieces of turkey etc.)
1 tbs oil
1 medium yellow onion diced
1 pack egg noodles al dente
2 cans cream of chicken soup
½ cup milk
1 cup frozen green peas
1 can coined carrots
1 can mixed veggies
1 cup shredded cheese
Salt and pepper to taste
1/8 tsp garlic powder
1 cup French’s Fried Onion topper
1 cup Bread crumbs (or stuffing mix)

Heat oil on stove and cook chicken WITH diced onions until chicken is cooked through. I sprinkled my salt/pepper/garlic powder on the chicken before cooking to flavor the chicken.

While chicken is cooking (and noodles are cooking), in a 13 x 9 casserole dish, pour strained cans of veggies and frozen peas. Add cans of chicken soup and mix. Pour hot noodles over this mixture and add milk and cheese. Mix well. Layer over the top: chicken and onion mixture, French’s onion toppers and bread crumbs. Bake for 30 minutes in a 350 degree oven until bubbly and browned. Serve hot.

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