When Your 1960’s Casserole is Calling – Old Fashioned Chicken Noodle Casserole

I haven’t done a whole lot of cooking lately as I get caught up in a few things one is my crafts, whether I am crocheting or doing a variety of arts and crafts and the other is computer gaming. Even at my age I love computer gaming and my current obsession is Farm Together. If you are a computer game lover you understand how it is easy to get sucked down into the proverbial “Rabbit Hole” where hours can just whiz by. So I haven’t made much time for cooking other than fast easy meals. So last week we purchased a rotisserie chicken and from it I made a basic pot of soup with chicken and tortellini and with the remaining chicken I made a chicken noodle casserole my mom used to make. It’s nothing special other than 1960’s comfort food recipe so here it is, it does use what some people refer to as the “dreaded canned soup” but it wouldn’t be mom’s casserole without it. It’s an easy meal for when you want something other than burgers and gets you back to what else you would rather be doing.

My mom’s Chicken Noodle Casserole recipe

Mom’s Chicken Noodle Casserole Recipe

This is the basic recipe I always use. All my measurements are approximate I adjust as I go along, never seem to make it the same way twice.

2 (10 3/4 ounce) can Campbell’s Cream of Chicken and Herb soup (I some times mix and match the cream of chicken soup with cream of celery soup or cream of mushroom – use what ever you either have on hand or you can choose what you like) 

1 soup can of milk 

10 oz pkg frozen peas and and or carrots or mixed vegetables

1 1/2 to 2 Cups leftover cooked chicken

1 pkg (16 oz) medium or wide egg noodles – cooked

Few dashes of Worcestershire sauce to taste (optional)

1 small can of sliced mushrooms, drained (optional)

½ cup dry breadcrumbs 

4 tablespoons butter, melted 

Stir soup, milk, peas & carrots, chicken, Worcestershire sauce and noodles together. Put in a lightly greased 9×13 casserole dish. (You can use Pam spray for this). Mix bread crumbs with melted butter in a cup and sprinkle over chicken mixture

Bake at 350°F for 30-40 minutes, until hot and bread crumbs are golden brown.

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