Warm Winter Recipe from Kathy Campbell's Kitchen: Chicken Casserole
4 cups wide egg noodles
2 cups chicken (cooked and chopped)
1 small onion
1 T chopped garlic
1 cup chopped celery
1 can cream of chicken soup
1 can cream of celery soup
¾ c milk
grated cheddar cheese
Saute celery, garlic, and onion in olive oil in Dutch oven. Season with Italian seasoning, tarragon, dill weed, salt and pepper. Put soups in a bowl and add ¾ cup of milk. Whisk together. Add to celery, garlic and onion mixture. Cook the noodles, drain, and add them to the Dutch oven mixture. Stir together.
Put the mixture in a greased 9x13 glass pan and bake at 350° degrees for 30 minutes.
This article appeared in the Jan-Feb 2016 issue of the BWNA Newsletter.
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