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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I adapted this recipe from a tuna casserole recipe. It turned out so creamy and good! Ingredients:
8 ounces egg noodles |
1 (10 1/4 ounce) can cream of potato soup |
1/2 cup mayonnaise |
3/4 cup evaporated milk |
1 cup grated cheddar cheese, divided |
1/2 cup finely chopped celery |
1/2 small onion, finely chopped |
4 ounces mushrooms, drained (optional) |
1 teaspoon black pepper |
2 cups shredded cooked chicken |
Directions:
1. Cook egg noodles to al dente in boiling salted water; drain well.
2. Preheat oven to 325°F.
3. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
4. Sprinkle reserved cheese over the top.
5. Bake for 30 minutes.
6. Serve hot.
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