Chicken and Noodle Casserole
Ingredients2 C chicken from Rotisserie
2 C chicken stock from Rotisserie
3 C water
2 diced carrots
2 diced celery
2 diced onions
1 can Cream of Chicken soup
1 Can Cream of Cheddar soup
2 sleeves Butter crackers
1 stick butter
1/2 tsp paprika
1/2 tsp turmeric
1 T season salt
1/2 tsp pepper
dash or two of cayenne pepper
1 large bag egg noodles
2 C sharp cheddar cheese
InstructionsPour stock, water, veggies, chicken and seasonings into large pot and bring to boil. I actually let is simmer/soft boil for a few hours so that veggies were tender and flavors incorporated.
Add noodles and boil 6 minutes then turn heat off.
Add can's of soup and chicken and stir to combine. Taste to make sure is to your liking before you place into casserole pan
Turn oven on to 350 and spray non stick spray in large casserole glass pan.
Assemble as directed.
Coat bottom of pan with chicken and noodles. Sprinkle with cheese.
Add more chicken and noodles and then cheese until all used.
Empty 2 sleeves of crackers into zip lock bag and crush until crumbly.
Place 1 stick of butter into bag. Zip lock bag closed and microwave for 30 seconds. Remove from microwave.
Manipulate butter into crumbs with your hands until all butter is incorporated.
Sprinkle all of butter crumbs on top of chicken and noodles.
Bake in oven for 25-30 mins.