Creamy Chicken -n- Noodle Casserole Revised

I posted the original recipe HERE, but I've tweaked it over the last year or so to be a bit healthier and budget conscious. 

Creamy Chicken -n- Noodle Casserole

16 oz. egg noodles (cooked)
1 can cream of chicken soup (or use my homemade version HERE, just cut the recipe in half)
3/4 can of milk (I'm into dirtying as few dishes as possible! -- just use the can from the cream of chicken soup to measure...or about 1 cup will do fine)
1/4 c. butter
1 c. shredded cheddar cheese
1 c. shredded colby-jack cheese
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 saucepan.  Stir until the mixture is nice and creamy. Stir in the chicken and combine with 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. *wink*

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?

Baked Mushrooms

While at a restaurant a while ago I tried an appetizer that was wonderful! I loved it so much that I had to try to make it at home. I think I succeeded. I'll share it with you!

Baked Mushrooms

1/2 stick butter
1 lb. container mushrooms (sliced)
salt and pepper to taste
1/2 block cream cheese (softened)
1 1/2 cups mozzarella cheese

Melt butter in a skillet. Saute mushrooms with salt and pepper until tender. Stir in cream cheese until melted and carefully blended well with the mushrooms. Pour into a small baking dish. Sprinkle mozzarella cheese over the top and bake at 350 degrees for about 15 minutes or until melted, bubbly and slightly browned. Enjoy!

Old House Baked Eggs

I've taken several recipes I've found and tweaked them into one that we love. Our family likes this dish with french toast or pancakes, and fruit. Everyone enjoys it. Even those who don't like sour cream. Shh! Don't tell them! ; )

Old House Baked Eggs

8 eggs, beaten
1/2 cup milk
1 cup crumbled sausage or bacon (bacon is our favorite!!)
1/8 tsp. onion powder
1/3 cup sour cream
3/4 cup shredded cheddar cheese
1 T melted butter
salt and pepper as you wish

Mix all ingredients in a large bowl. Pour into a greased 7x11 baking dish. (You can double the recipe and use a 9x13...I would but, what I make is just enough for us.) Bake at 350 degrees for 20-30 minutes (until it is set and golden on top). Enjoy!

Huntington Chicken

A friend gave me the In the Kitchen with Mary and Martha: A Cookbook Featuring Oodles of Inspiration, Recipes and Tips (Cookbook Series)
cookbook. We had Huntington Chicken for dinner last night and it was delicious!


Huntington Chicken

4 cups chicken broth
8 tablespoons flour
1/2 pound grate cheese (Colby)
2 cups cooked macaroni
1 (4-5 pound) whole chicken, stewed and deboned
butter crackers crushed (1/2 tube)
salt and pepper to taste

Heat broth. Take 1 cup of broth and blend with the flour to make a paste. Add to pan of broth to create a gravy. Stir in cheese until melted. Add macaroni and chicken. Place in a large baking dish. Cover with cracker crumbs. sprinkle with salt and pepper. Bake at 350 degrees for 20-30 minutes or until bubbly and browned.

*Note: you can freeze this casserole without the crumb topping.

Creamy Chicken and Stuffing

This dish is super easy and great for the crock pot. It's wonderful paired with smashed potatoes. The cream can be used as a thick gravy for the potatoes.

Creamy Chicken and Stuffing

8 boneless, skinless chicken breast (halves)
2 10 3/4 oz. can cream of chicken soup
1 can of milk (use one of the soup cans)
1/4 tsp. onion powder
2 packages Stove Top stuffing mix
3/4 cup water

Place chicken in the crock pot. Combine soup, milk, and onion powder; pour over the chicken. Combine stuffing and water in the same bowl (remember...no use dirtying lots of dishes!). It will seem a little dry but it will moisten up while cooking. Spoon over the chicken. Cover and cook on low 6-8 hours or high 3-4 hours.

Enjoy!

*picture from foodandfunfromhome.com

Chicken Pot Pie

I have a few friends whose children think I make the best chicken pot pie ever. Some were betting that I was making it the other night for dinner when they came over. They were sort of bummed that I hadn't. So I promised to put the recipe on here so their mom could make it for them. : )

Chicken Pot Pie
This recipe is for 3 pot pies -- if you don't need to eat three, then eat one, bless a friend with one, and stick the other one in the fridge for another day that week. ; )

Double Crust Pie Crust Recipe x3
2 lb. bag of frozen mixed veggies (I get the kind with carrots, peas, and green beans)
2 T. onion powder (or 2 medium onions chopped)
1/2 cup butter
2/3 cup flour (I use unbleached all-purpose)
1 tsp. salt
1/2 tsp. sage
1/2 tsp. thyme
1/4 tsp. pepper
4 cups chicken broth
1 1/2 cups milk
3 pounds cubed cooked chicken (or turkey for turkey pot pie)
1/4 cup dried parsley (or 1/2 cup fresh)

Make the pie crust and stick it in the fridge for a while to stiffen up. Cook the mixed veggies according to the package; drain. In a very large saucepan melt butter and stir in onion powder (or cook onions until tender). Stir in flour, salt, sage, thyme, parsley (unless fresh then add it when the chicken is added) and pepper. Add chicken broth and milk all at once. Cook and stir till thickened and bubbly. Stir in drained veggies and chicken. Heat while mixing until it's bubbly. Turn it down to warm then roll out your pie crusts, pour in the fillings, then top with crust. Flute edges of pastry, cut slits in the top for steam to escape. Cover the edges with foil and bake at 450 degrees for 30 minutes, remove the foil and bake until golden brown on top (about 20 minutes more).

Notes:
*Sometimes I'm feeling really industrious so I dice up some potatoes, cook them most of the way then add that to the pot pie filling. Make sure to reduce the veggies to 1 lb. or you'll have extra filling left.

*Also, you can pour the filling into a 9x13 baking dish. Roll out the pie crust (use 1 double crust recipe) and place over the top. Flute the edges, cut slits in the top. Bake 450 degrees for 15 minutes or so.

Creamy Chicken -n- Noodle Casserole

This recipe came from a friend many years ago. I think my family would eat it every day if I served it. Enjoy!

Creamy Chicken -n- Noodle Casserole
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 saucepan.  Stir until the mixture is nice and creamy. Stir in the chicken and combine with 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?

Rigatoni Casserole

This recipe does well in the crock pot or baked in the oven! Even my children who don't care for spaghetti like this recipe! Enjoy!

1 16 oz. package of rigatoni noodles, cooked
1/2 lb. Italian sausage
26 oz. can spaghetti sauce
4 oz. pepperoni (cut pepperoni in quarters)
3 cups shredded mozzarella cheese
1/2 cup parmesan cheese (canned kind is fine)

Brown sausage (drain), add sauce and pepperoni. Add cooked noodles and 1 1/2 cups cheese to meat mixture and stir. Place in a large casserole dish. Top with the remaining cheese.

Bake at 325 degrees for 30 minutes or until heated through.

Or: Crockpot on low for approx. 3-4 hours. The only thing is the cheese on top won't get bubbly and brown.

Grandma Frays' Macaroni & Cheese

She was a cooking icon in our family. Grandma Frays made THE best macaroni and cheese. She also made the best Ham and Popeye (recipe to come--and no, it's not "pot pie", it's called "popeye"...you'll see!). She passed away almost 10 years ago. I loved Grandma like she was my own. She was, by marriage, but I always called her Grandma and loved her so much. I felt equally loved by her. She was one of my go-to gals for help when cooking. She giggled when I'd ask her the silliest cooking question but always followed it with good advice! Grandpa and Grandma and Nathan's aunt came out to Maryland to visit us one weekend. Grandma showed me how to make this wonderful macaroni and cheese. Since then I bring it to every family function. It's expected of me. I'd have to enroll in the witness protection program if I ever forgot to bring it! So without further adieu I give you...

Grandma Frays' Macaroni & Cheese

4 c. dry elbow macaroni (boil and cook 7 minutes)

2 c. shredded mild cheddar cheese (divided)

2 c. shredded sharp cheddar cheese (divided)

1 c. shredded mozzarella cheese

1/2 c. colby jack cheese

1/2 tube butter crackers (crushed)

1 can evaporated milk

1/2 - 1 can reg. milk (used the evap. milk can)

Place 1/2 macaroni in the bottom of a large baking dish (I use a 9x13 for this). Top with 1 c. mild cheddar, and 1 c. sharp cheddar. Sprinkle all of the crackers on top followed by all of the mozzarella cheese. Layer the rest of the macaroni and then the cheese on top. Sprinkle with colby jack cheese. Pour evap. milk over the top (Be careful...it'll splatter if it hits a noodle just right). Pour remaining milk over the top. I use 2% milk, you can use that or whole milk. Bake 375 degrees for 30 minutes. (Until the top is a little brown and bubbly.)

Note: The milk needs to reach about 1/2 way up the dish so all the noodles get some of the milk with them. I use a glass dish so I can see where it's at. Also, don't overcook the noodles before you assemble the dish. They need to absorb some of the milk for the best flavor.

Chicken Tetrazzini

I've been pondering what recipe to list first here on Old House Kitchen.  I've decided to post one of the family's favorite recipes.  It's not per say my favorite but the kiddos like it.  It's fairly simple, it's easy to freeze if you have left overs and it's pretty inexpensive.  We actually made it Turkey Tetrazzini after the holidays when we had all the turkey meat left over.  I hope your family enjoys it as much as ours.

Chicken Tetrazzini

2 lbs. boneless skinless chicken cooked and chopped (this works out to be about 4 cups)
1 1/3 stick butter
1 cup flour
4 cups milk
2 cans cream of chicken soup
1 tsp. garlic powder
3 cups cheddar cheese
16 oz. box thin spaghetti
Preheat oven 350 degrees.
Break noodles up into thirds or fourths (I do this so that it's a little easier to eat...and it doesn't have the Lady and the Tramp spaghetti thing going on.)
Cook noodles approx. 10 minutes in boiling, slightly salted water.  (After it's drained leave it in the large pot so you can mix in the sauce mixture.)
While they are boiling melt butter in a large sauce pan.  Stir in flour until blended and then stir in milk until it thickens.  (Keep stirring and make sure you don't have the heat up too high, you don't want to scorch the sauce.)
Stir in soup and garlic powder.
Blend in cheese and then the chicken.  Add to the pan of noodles and mix together.
Pour into large 9x13 dish -- it will be quite full (An 11 x 17 dish would be better.)
Topping:
1 dozen butter crackers, crushed
2 T. butter
Sprinkle topping mixture over the tetrazzini before baking.  Bake for 20-30 minutes.
Notes:
This meal is made for our family in mind...10 people...if you want a scaled down version and you don't have BigOven (it's designed so you can change the portion sizes) then see my conversion below.
Serving suggestions:  mixed veggies, a fruit dish, rolls or even garlic bread.
Scaled down to feed a smaller crew:
2/3 stick butter
1/2 c. flour
2 c. milk
1 can cream of chicken soup
1/2 tsp. garlic powder
1 lb chicken (2 c.)
1 1/2 c. cheddar cheese
8 oz. spaghetti
(Keep the topping recipe the same.  You may have a bit left over but you can package it up and save it in the freezer for next time.)