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Cheesy chicken casserole

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Ingredients/Components

large chicken breasts, boiled and deboned - 2 item
package egg noodles - 1 item
can cream of mushroom soup - 1 item
can cream of chicken soup - 1 item
small bell pepper thinly diced - 1 item
block of velveeta cheese - 1/2 item
small can mushrooms pieces & stems; optional - 1 item
garlic salt - 1/2 tsp
salt & pepper to taste - 1 item
cup crunched up cornflakes optional if you like to bake it for a crunchy top texture - 1 item

How to make cheesy chicken casserole:

Cook chicken, debone, set aside. Cook egg noodles in the chicken broth that you cooked the chicken in, you may have to add extra water to the broth. Meanwhile, saut?� bell pepper in a little butter until tender. Save the butter sauce. When the egg noodles are tender drain all but about 1/4 of the broth in the pot as this will help it be creamy. In the large pot that you boiled chicken and egg noodles in combine all ingredients, mix well. Hint: Just pour butter and bell pepper directly from saut?� pan into the mixture, the butter makes it even better. If you don't like cornflakes then leave ingredients in pot and slowly cook over medium heat while stirring, just until cheese is melted, serve & enjoy. If you prefer cornflakes, heat oven to 425°, transfer mixture to a large baking dish, and crumble cornflakes over mixture. Bake until cheese is melted and cornflakes are good and crunchy. Great for Thanksgiving, or anytime. Makes 8 servings.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.7

Average rating: 3.7, total votes: 7

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