Thursday, September 29, 2011

Mom's Chicken Casserole

As a Southerner, my mom knows her comfort food. Her recipe for chicken casserole has been passed to many and has known multiple incarnations. I prefer the recipe at it’s most basic, any time I’m craving a little contentment.
                               
2 cans cream of chicken soup 
1 cup mayo
2 cups milk
1 cup grated cheddar cheese
2 cups shredded chicken
4-5 cups raw egg noodles, crushed

Preheat over to 350 degrees.
In a large bowl, mix soup, mayo, milk, and cheese until well blended; add chicken. Fold in crushed noodles. Add chicken mixture to greased 9x13 pan; cover and bake 25 minutes. Uncover and bake an additional 20 minutes.

**Also great to add peas and water chestnuts to the chicken mixture and top with fried onions for an extra crunch.


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