January 25, 2018

Southwestern Chicken Noodle Casserole

This time of year brings cooler weather, obviously, and thus the desire for warm, hearty, comfortable food.  Having a few different items in the fridge/freezer to quickly heat makes dinner time easy, and variety is the spice of life, after all.

Earlier this week, I put the following together, and it turned out pretty decent, actually.

Southwestern Chicken and Noodle Casserole

Get a couple chicken breasts (boneless and skinless) and plop them into the crock pot with some water and a bouillon cube or some chicken stock.  I started with frozen breasts and left the crock in the fridge overnight, to buy myself some extra cooking time.  

Turn the crock pot to low heat, and let the chicken cook for a few hours until cooked through and easily shredded with a fork.  

Remove the meat, and reserve a bit of the liquid (save the rest to pour over the dog's kibble... dry kibble tastes bland).  Chop or shred the chicken, and return it to the crock.  

Add in a can of Cream of Chicken Soup, about 4 ounces of shredded "taco cheese", and half a jar, more or less (more), of 505 Southwestern Green Chile salsa.  Stir well, and put back on low heat until warmed through.

Meanwhile, cook a big pot of egg noodles until _just_ tender.  Do NOT overcook the noodles.  Drain the noodles well. 

Mix the noodles in with the chicken and salsa/soup mix, and enjoy.  

This freezes well in plastic "Tupperware" type containers.  

Enjoy.

2 comments:

Old NFO said...

Drooling over here... :-)

Suz said...

That sounds good. Will have to try it.