Monday, January 24, 2011

Linda Duguay's Chicken Casserole


Mum got this recipe from a coworker of her's when we lived in Milton and she was at either Port Credit or the Milton branch. The whole family enjoys it and often my brother will go for seconds.

1 can Mushroom Soup
1 can Cream of Chicken Soup
1lb boneless skinless chicken (cooked & cubed)
Seasoning of Oregano & Italian Seasoning
1/2-1 pepper diced
1 onion diced
1 cup frozen peas (rinsed)
1 cup celery chopped
1 can milk
Chinese Noodles
Toast

Chicken- Season meat with oregano & Italian seasoning before cooking thoroughly. Cut into cubed pieces.

Cut up pepper (can be any colour, we chose yellow since there is already a lot of green), onion and celery, sautee before combining with the rest of the ingredients.

Bake in casserole dish at 375 for 45 mins covered. (If dish does not have a lid, tin foil works wonders. Add in Chinese noodles last 5 mins of cooking time. Pour over slice of dry toast and serve. :) Enjoy.

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