4/5
(1 Votes)
Ingredients
- 3 cups leftover chicken
- 2 TBSP butter
- 1 onion, diced
- 1 bell pepper, diced very small
- 2 cups chicken broth
- 1/4 tsp garlic salt
- 12 oz velveeta, cut into 1 inch pieces
- 1 (15 oz) can tomato sauce
- 1 (10.75 oz) cream of mushroom soup
- 1 (10.75 oz) cream of celery soup
- 12 oz egg noodles (cooked 1 minute less than al dente)
- Sharp Cheddar Cheese and Mozzarella Cheese for the top (Or whatever kind of cheese you like!)
Preparation
Step 1
In a large skillet or dutch oven, melt butter over medium heat and add onion and bell pepper. Cook for 5 minutes or until tender. Add chicken, chicken broth, garlic salt, velveeta cheese, tomato sauce, cream of celery and mushroom soups, stirring until cheese is melted. Prepare noodles, by boiling them for 1 minute less than the lowest time on the package. They will continue cooking in the oven. Combine the noodles with the sauce and taste to check the seasonings. Pour mixture into a pam sprayed 13×9 or 2 8x8s, if you are dividing it. Top the casserole you are baking now with a blanket of shredded cheese. Bake at 350 degrees for 20 minutes or until cheese is bubbly.