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Composition - My Chicken Noodle Casarole:
- Provide 1 (5 oz) can chicken
- You need 1 (10.5 oz) can cream of mushroom soup
- Provide 1 (10.5 can) - cream of celery soup
- You need 1/2 cup milk (I used 2%, but you can use whatever you have)
- You need 1/2 cup beef broth (this is all I had on hand)
- Take 1 - chicken drum stick
- Give 3 for chicken thighs
- Give 1 can of corn
- Take 1 cup of frozen water veggie blend (cauliflower and broccoli)
- Prepare - Utencels
- Give 1 baking sheet big enough to put chicken on
- Require 1 of large mixing bowl
- Provide for Rubber spatula
- Need 1 spoon - for mixing
- Get for Casserole pan (2.5 quart)
- Get 4 qt for sauce pan
- You need serving spoon Large
- You need for Notes
- Need for Use about 2.5 lbs chicken. I just used what I had on hand
- Take for For the milk use what ever you prefer or have
- Require - I'd recommend chicken broth. I only had beef broth on hand
My Chicken Noodle Casarole start cooking:
- Preheat oven to 350
- Place chicken on backing sheet and bake for 30 min. Set aside to cool
- In the large mixing bowl mix all ingredients besides noodles and chicken together
- Shread the chicken and put in bowl. Mix together
- Cook egg noodles for about 10 min. Drain put in mixing bowl. Stir till combine.
- Pour in 2.5 qt casserole pan and bake 1 hour.
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