The next few weeks our family is going to be very busy! We have two more camping trips, 4-H week, Vacation Bible School (my hubby's in charge of this so of course I'm helping, too!), our 16th wedding anniversary, a birthday celebration, and we have overnight guests coming to visit on two separate occasions! Crazy busy! So ya'll will forgive me if I re-post a few things here and there, right? Good. I knew you were nice like that! : ) Monday menu plans will be new each week because, after all, we have to eat and I need a menu. Tuesday's kitchen tips will be new and we'll keep following the Queen of the Castle series, but the recipes that I post will be our family's favorite ones. I've taken a poll during one of our latest Dinner Time Quiz Shows so here is a family's favorite.
16 oz. egg noodles (cooked)
1 can cream of chicken soup
3/4 can of milk (I'm into dirtying as few dishes as possible!)
1/4 c. butter
1/2 lb. Velveeta
1 can of cooked chunk chicken (or 1/2 - 1 lb. cooked, chopped chicken -- depends on your preference)
Cook the egg noodles. Combine the remaining ingredients in a large microwave safe bowl. Cook for 4 minutes then stir. Cook it in the microwave for another 4-6 minutes until the mixture is nice and creamy. Still in the chicken, microwave for a minute or so then add the noodles.
Notes: You can put this in a baking dish and add cracker crumbles or crumbled chips as a topping and bake for 10-15 minutes at 350 degrees. Or you can skip that step and just add the noodles to the bowl and serve from there. *whisper* That's what I do. They don't care about the fancy-schmancy presentation. But don't tell them there's an option. ; )
Or...you can make this mid-afternoon and then put it in a crock pot on warm to keep it warm. This is such a versatile dish! Oh so many options!
Also there are no leftovers with this meal. If I make a double batch then there might be a little bit for lunch the next day but the more I make the more they eat. I guess it's a good problem to have, eh?
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