From Tarissa:
Here's one for now that's a winter favorite for me, I kind of made it up so the quantities are more "eyeballed", so I just gave approximates:
Easy Chicken Noodle Pot Pie Casserole
2 cups chopped/shredded cooked chicken (I just use 1/2 a rotisserie chicken from the Pick-n-Save deli)
1/2 bag Egg Noodles, cooked & drained
1/2 bag frozen mixed veggies (any variety, but I use the carrots/green bean/peas/corn bag)
1 can condensed Cream of Chicken with Herbs soup (the one "with Herbs" seems to be better than just the plain Cream of Chicken)
1/2 can milk
1 cup shredded cheddar or co-jack cheese (more or less, depending on how much you like)
Salt & Pepper to taste
1 can refridgerated crescent rolls
Mix cooked noodles with all other ingredients except crescent rolls. Spoon into a greased 9x13 baking dish. Lay crecent roll triangles across the top of the noodle mixture creating a top "crust" (it's fine if the seams don't match up). Bake at 350 for 15-20 minutes or until cresent rolls are browned.
Enjoy!
Thanks Tarissa
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment