CREAMY CHICKEN NOODLE BAKE

 

This is for Mom's Crazy Cooking Challenge for January and the challenge this month is Chicken Noodle Soup.  

For this challenge, I chose a recipe from Mommy's Kitchen for a Creamy Chicken Noodle Bake.  I halved the recipe as I did not need 6-8 servings; I even ended up taking 1/2 to a friend  who asked for the recipe and had more than enough for 4 people.  

The point of the challenge is to use a recipe of a fellow blogger, then make and share it.

Ingredients:

• 1 1/2 cooked chicken, cut up into bite size pieces (I used two boneless chicken breasts)
• Garlic Salt (or other seasoning preferred to season chicken)
• 1 TBSP Butter or olive oil (to saute chicken)
• 1 can of Cream of Chicken Soup
• 3/4 cup milk
• 3/4 cup frozen peas
• 1/2 bag 12 oz pkg of wide egg noodles, cooked al dente
• 2 cups water
• 1 tsp of salt
• 1 cup Shredded Cheddar Cheese
• 1/2 sleeve Ritz Crackers or additional 1/2 cup of Shredded Cheddar Cheese (optional)

Preheat oven to 350 degrees.

Instead of grilling my chicken, I sauteed mine sprinkling a generous helping of garlic salt on each side until done then cut into pieces.

 In a large saucepan, bring 2 cups of water to boiling along with 1 tsp of salt.  Add egg noodles and cook to Al Dente (the regular cook time on the noodles was 8 mins. so I cooked for 4 minutes).  Drain when done.

 I put all the ingredients in a large bowl the tossed until fully mixed.

Once mixed, I poured the ingredients into a 9x9 baking dish and baked for 30 minutes (you could put and additional 1/2 cup of cheese on the top or 1/2 sleeve of broken up Ritz Crackers.)

I didn't add anything at this point because I knew that one person receiving was a "food separatist" and may or may not  want to add their own crackers on top.

Thanks for looking and be sure to check out what other participants have made for the challenge at the linky below.

CHEESY EGG CASSEROLE

I got this recipe from Baking Bites

http://bakingbites.com/2009/05/cheesy-egg-casserole/#more-3223

This is a good recipe for a breakfast carry-in or if you are feeding a lot of people and want to serve something a little bit different, but still please the mainstream crowd.

I ended up cutting the ingredients down from the original recipe by 1/4 and it still made 12 large pieces. It is not as cheesy as I thought it would be for containing 3 types of cheese, it was more eggy with a surprize creamy salty taste in some bites due to the cubes of cream cheese in the recipe.

• 9 large eggs
• 3/4 cup all purpose flour
• 1 1/2 tsp baking powder
• 8 dashes salt
• 1 1/2 cups milk (any kind)
• 3/4 cup cottage cheese
• 6-oz cream cheese, cut into 1/2-inch cubes
• 1/4-1/3 lb shredded Monterey jack cheese

Preheat oven to 350F. Lightly grease a 9×13-inch baking/casserole dish.

In a large bowl, or the bowl of a stand mixer, beat together eggs, flour, baking powder, salt and milk.

Stir in cottage cheese, cream cheese and shredded Monterey jack cheese.

Pour into prepared baking dish.Bake for about 45 minutes, until eggs are set and casserole is not “wet” in the middle.Dish will deflate slightly as it cools. Cool for at least 10 minutes before serving to make slicing easier.Dish can be served hot or cold.