HOT CHICKEN OR TUNA AND NOODLE CASSEROLE

By lindab

THIS RECIPE WAS ADAPTED FROM TUNA NOODLE CASSEROLE IN THE BETTER HOMES AND GARDEN COOK BOOK,

Ingredients

• 6 OUNCES (3 1/2 CUPS ) DRY MED EGG NOODLES
• 1 WHOLE CHICKEN COOKED AND MEAT REMOVED FROM BONES CAN USE TUNA INSTEAD OF CHICKEN
• 1/2 CUP MAYO OR MIRACLE WHIP
• 1 CUP SLICED CELERY
• 1/3 CUP CHOPPED ONION
• 1 SMALL CAN DRAINED MUSHROOM PIECES
• 1 CAN CREAM OF CELERY SOUP
• 1/2 CUP WHOLE MILK
• 1 CUP CHUNKED UP VELVEETA CHEESE
• CRUSHED POTATO CHIPS

Details

Servings 8

Preparation

Step 1

COOK CHICKEN IN SALTED WATER.
TAKE CHICKEN MEAT OFF BONES AND CHUNK UP.

COOK AND DRAIN NOODLES.

STIR TOGETHER:
MAYO, CELERY, OINION, MUSHROOMS, CHICKEN AND
NOODLES.

BLEND TOGETHER AND HEAT IN MICROWAVE:
SOUP AND MILK

ADD VELVEETA TO HOT SOUP AND MILK AND LET CHEESE
MELT.

ADD HOT SOUP, MILK AND VELVEETA MIXTURE TO NOODLE MIXTURE. AND MIX LIGHTLY.

PUT IN LARGE CASSEROLE AND SPRINKLE CRUSHED POTATO CHIPS ON TOP.

BAKE AT 425 DEGREES UNCOVERED FOR 45 MIN TO 1 HOUR.

LET SET AFTER TAKING OUT OF OVER OR ABOUT 10 TO 15 MINUTES BEFORE SERVING.