This is a different twist on a chicken casserole. Nice change of pace from the "normal" combinations! Great way to incorporate food from the garden into your dinner so its fresh & delicious.
2 cans (6.5oz each) chunky chicken (you can also use salmon, or tuna)
6oz (3c) uncooked wide egg noodles
1/2 c chopped celery
1/3 c sliced green onion
1/2-2/3 c sour cream
2 tsp mustard
1/2 c mayo
1/2 tsp thyme leaves (or parsley, dill, basil, chives)
1 sm zucchini, sliced
1 c shredded monterey jack (or cheese of choice)
1 med tomato, chopped
Drain & flake chicken, set aside
Cook noodles, drain & rinse in cold water to stop cooking
Combine noodles, chicken, celery & onion
Blend sour cream, mustard, mayo, herb of choice & salt (optional)
Spoon half mixture into a buttered 2qt casserole
Tope with half of the zucchini mixture.
Repeat layers
Top with cheese
Bake at 350 for 30 min or until hot & bubbly
Sprinkle with chopped tomato before serving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment