Friday, May 28, 2010

Creamy Tomato & Chicken Casserole

I've been inspired by my wonderful friend Holli and her roommate Erin (who I've never met) and their cooking adventures while in Mongolia (here's their blog).  So...I decided to blog about how to make one of Adam's favorite meals we invented this year.  It started as poppyseed chicken casserole, but ingredients changed over time...there's no poppyseed in this casserole, but there is some tomatoes! And it's super easy to make!!

Preheat the oven and boil some noodles (any kind will work, sometimes I just break up spaghetti noodles really small, sometimes I use the twisty noodles, but this time I used egg noodles...also, no specific amount of noodles, just however many noodles you want...I believe I put about 5 or 6 handfuls in this casserole? A little less than half of the bag of egg noodles anyway...)

Mix your ingredients! For a 9x13 dish or a 2.5 quart dish...
  • 2 cans Cream of Chicken Soup
  • a cup of milk
  • a can of diced tomatoes (or about two freshly diced tomatoes)
  • 1 or 2 cans of cooked chicken. 
((For a smaller dish, mix 1 can Cream of Chicken soup, 1/2 cup of milk, 1/2 can tomatoes, and 1 can of chicken.))

After the noodles are cooked, drain them and add them to the mixture.

After that's well mixed, add in some spices!  These change up a little everytime I make the dish, depending on what I'm feeling would taste good.  This time, it was a little dried basil, a little dried celery, and a little garlic salt (Adam added more after I cooked it haha)...OH and if you have Parmesan cheese, mix about a half cup of that's so good!)

When everything is all mixed just wonderfully, pour the casserole mix into the dish you're going to use!  Crumble about 15-20 crackers on top of the casserole (once again, this changes everytime I make it...sometimes plain ol' saltines, sometimes Townhouse or whatever crackers are laying around...this time it was Townhouse).  Sprinkle about a half cup or so of shredded cheese on top (our favorite is Colby & Monterey Jack, you can add some extra Parmesan cheese on top too if you put it in the casserole).

Bake for about 30 minutes or so (until you see the casserole bubbling around the edges (everything you put in the casserole is precooked and really just needs to be heated and blended together).

When the casserole comes out, I like to add a little more cheese on top to melt while the casserole cools... and then it's ready to eat!! :) Enjoy! :)

I made this yesterday for dinner, and when I went to the fridge to warm up some for dinner for myself tonight while Adam is at work, it was almost all gone!  Guess that tells you how much he likes it! :)

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