SMALL CHICKEN N NOODLE CASSEROLE
8x8 OR 9x9 Baking Dish 350*F 25-30 Mins.
INGREDIENTS:
1 Pre-Cooked Chicken Breast (8-12 oz)
6 Oz. Egg Noodles
1 Can Cream of Chicken Soup (10.5 oz)
1 Can Peas/Carrots combination (15 oxz)
4 Oz. Grated Sharp Cheddar Cheese (or your choice)
1/4 Cup Chicken Broth
Seasonings: 1/4 teaspoon each Onion Powder, Garlic Powder, Italian Seasoning, Salt, Black Pepper. 1/4 t. Lemon Pepper is optional.
TOPPING: (If Desired)
1/2 Cup Crushed Crackers, Ritz or Cheez-its
4 Tablespoons melted Butter.
PROCEDURE:
Boil the Egg Noodles, drain, set aside.
Cut up the Chicken in bite-size pieces. You can use any chicken meat you desire for this.
In Large Bowl: Mix Soup, Broth, Peas/Carrots together.
Add Chicken Pieces, Stir In.
Add Cooked Noodles and Seasonings. Stir together to combine.
Spray a 9x9 or 8x8 inch baking dish. I line mine with foil first then spray. Easier clean-up.
Pour in the Chicken and Noodle Mixture evenly.
Sprinkle your Cheese over the top, evenly.
If using Topping:
In small bowl combine the crushed crackers and melted butter then sprinkle on top of the Cheese evenly.
Bake, uncovered, at pre-heated 350*F for 25-30 Mins. until top starts to brown.


















