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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Friday, November 25, 2011

Turkey or Chicken Casserole

4 cups diced, cooked turkey or chicken
2-3 c. cooked, wide noodles (I only used about 2 cups)
1 (16 oz.) pkg. frozen broccoli, cauliflower and carrot mix, cooked & drained.
1 (10.75 oz.) can cheddar cheese soup
1 (10.75 oz.) can cream of chicken, celery or mushroom soup
1 soup can of milk
3 to 4 slices
Kraft American Cheese Slices, cut in half diagonally
(You can top the casserole with a few more slices of cheese, 
if desired)

In a saucepan, heat the soups and milk together.

In a greased 13x9x2-inch baking pan, add the chicken or turkey,

the cooked noodles, and cooked vegetables; stir to coat evenly.

Top with the cheese slices.

Cover pan with aluminum foil, or a lid that comes with the

baking pan, and bake for 45 minutes in a 350 degree oven.

Yields: 6-8 servings

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