A favorite in our home, Kids love it!
This can be made so many ways it never gets old, it is one of my families favorites, & we make it with any leftover meat we have so sometimes its ham casserole, or beef casserole etc. This is our go to meal on nights we have little time to cook, you know those days where it feels like you could not just breathe & count to 10 so much is going on, yea that’s casserole night here, plus my teens are very good at making it too
- 3 cups of diced cold left over chicken
- 1 cup of homemade chicken stock
- 2 cups water
- 1 tbsp finely fresh chopped parsley
- 1 tsp coarse black pepper
- 1 tsp natural salt
- 2 crushed fresh garlic cloves
- 1 small onion diced
- 1 cup flour of choice (or corn starch, arrow-root, or potato starch, but you will need less of these)
- 1 cup of milk of choice
- 1 or 2 cups of shredded cheese
- 2 bags of egg noodles (or other pasta or homemade pasta, or potatoe pasta)
- optional: Left over, fresh, frozen or canned over brocoli, peas, mushrooms, spinach, green peppers etc (1 to 2 cups)
Cook noodles & set aside, Preheat oven to 350, in a saucepan add chicken, stock, water, parsley, pepper, salt, garlic, onions & milk,(add any veges now) bring to simmer stirring , slowly add flour till thickness desired, you can add more milk & more flour to make more. remove from heat , stir noodles & chicken gravy together, add 1/2 of cheese & stir *if desired add in homemade bread crumbs & a whisked egg), add to greased baking pan, top with cheese & bake till desired doneness( optional add bread crumbs to top before baking) you can even add homemade tomato sauce & paste instead of milk & flour, you can also use cream of mushroom soup but we avoid that (MSG) we have also used leftover Rice, Beans or Quinoa instead of pasta
Check out more meal ideas
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