Tender egg noodles in a creamy sauce with chunks of chicken, bits of onion,
This is one of several recipes I go to when I have leftover chicken or turkey.
The original recipe calls for tuna.
Chicken (Tuna) Noodle Casserole
6 oz Medium noodles
1 - 1 1/2 cups cooked chicken cut into chunks (or 1 small can tuna)
1/2 cup Mayo or Miracle Whip
1 cup sliced celery ( or 1/2 cup celery and 1/2 cup frozen peas, thawed)
1/3 cup chopped onion
1/4 cup chopped green pepper
10 1/2 oz. can condensed cream of chicken soup
1/2 cup milk
4 oz. sharp Cheddar cheese, shredded
1/2 cup toasted almonds
Cook noodles in boiling water until tender; drain. Combine noodles and next 6 ingredients. Blend soup and milk; add cheese and add to noodle mixture. Turn into 2-quart casserole and top with almonds. Bake uncovered in hot oven (425 degrees) about 20 minutes.
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