This is a great chicken casserole recipe when you don’t want to spend a lot of time prepping a bunch of stuff and still have a great tasting meal. Tender pieces of baked herb chicken with lots of vegetables in a creamy cheese sauce with a crunchy bread crumb topping. It’s hard to go wrong with this one. The prep time is about 1/2 an hour and bake time is an hour.
1 1/2 to 2 lbs. boneless, skinless chicken breast
1 teas. salt
1 teas. pepper
1/2 teas. onion powder
1/4 teas. garlic powder
1/2 teas. dry sage
1 teas. dry oregano
1 teas. dry parsley
1/2 teas. dry thyme
1 to 2 tbsp. olive oil
12oz. bag egg noodles
water for noodles
Wash and dry your chicken and put a pan of water on the stove ( for noodles ) to boil and preheat your oven to 350 degrees. Add all of your seasonings ( except the oil ) to a small bowl and mix well. Drizzle the olive oil over the chicken rub to coat ( this will help your seasoning to stick to the chicken ).
Sprinkle the seasoning on both sides of your chicken and rub it in. Transfer to a baking sheet and place in your preheated oven and bake for 25 to 30 minutes. Remove it from the oven and let cool for slicing. When cooled slice into bite size pieces.
This also makes for a great herb chicken dish but thats another recipe.
While your chicken is cooking, boil the noodles according to package instructions.
Ingredients: Breadcrumb topping, Sauce and Vegetables (prep time about 20 min.)
1 small can cream of celery soup
1 small can of cream of mushroom soup
1 small can of cream of chicken soup
1 can of water and a 1/4 cup
1 16oz. bag frozen california mix vegetables ( broccoli, cauliflower and carrots )
2 cups frozen mixed vegetables
8 oz. shredded cheddar cheese
8 oz. shredded monterey jack cheese
6 slices white bread
Take about 3 slices of bread and form into a ball, then run it through a cheese grater and whoa-la… instant bread crumbs!
Continue until all of your bread is done. About 3-5 minutes.
Add 1/2 of each cheese to your breadcrumbs and mix well.
This is your breadcrumb topping. Set it aside for now.
Now for the sauce and vegetables. Cut a small slit into the bag of california mix vegetables and microwave on high for 2-4 minutes, or until warm. Pour the mixed vegetables into a bowl and add the 1/4 cup of water, microwave on high for 1 minute, stir and microwave for another minute.
In a large bowl add your cream soups, can of water, cheese and vegetables and stir well. At about this time, your noodles should be done and the chicken should be coming out of the oven. Add them to the bowl and mix well.
Chicken Casserole Assembly
You will need 2 casserole dishes. Add 1/2 of the chicken casserole mixture to each dish and smooth to a flat surface. Add 1/2 of the breadcrumb mixture to each dish and lightly press down. Bake the chicken casseroles in a preheated 350 degree oven for 1 hour or until golden brown. Remove them from the oven and let stand for 10 minutes. They should look like this.
You are know ready to cut and serve your chicken casserole. Have it with a nice garden salad and a glass of wine, I’m sure you will enjoy it. Serves about 10.
You can refrigerate any leftovers for about 4 days to a week and it can be frozen for up to a month. Please let me know if you have any questions or comments, I’m always happy to hear from you. Thanks for stopping by and HAPPY COOKING!