Food Friday, a day early!
Tomorrow is the first day of my new job! This happened super fast, too. I heard about the job on Friday, had the interview yesterday, and my first day's tomorrow. The job's about an hour and a half away from where I live now and it's also in the Central Time Zone. Which means if I leave my house at 7:30, I get there at 8, but when I leave there at 5, I don't get home until 7:30. It makes me feel like I'm in a time warp.
I'm looking for apartments, but until I find something, my aunt and uncle (who live down there) said I'm welcome to stay with them whenever I wish. I will take over their guest room and transform it into my new lair!
Anyway, the point of all this is that with my new job and Halloween festivities tomorrow, I won't be able to post a recipe. So it's Food Thursday! (I was going to have something a little more alliterative, but after a whole minute's search couldn't find anything.)
Chicken Noodle Casserole
Source: adapted from ThePioneerWoman.com
Equipment:
Sharp Knife
Can Opener
Cutting Board
Large Mixing Bowl
Casserole Dish
Spatula or Mixing Spoon
Ingredients:
1 cup cooked chicken, cubed
1 can Cream of Mushroom soup
1 cup grated sharp cheddar cheese
¼ cup finely diced green pepper
¼ cup finely diced onion
1 - 2oz. jar diced pimentos, drained
1 small can mushrooms, drained and rinsed
1½ cups elbow macaroni or other noodle
1 cup chicken broth or stock
½ teaspoon Lawry’s Seasoned Salt
Cayenne Pepper to taste (about 1/8 tsp.)
Salt & Pepper to taste
½ additional cup grated sharp cheddar cheese
Combine chicken, soup, cheese, green pepper, onion, pimentos, mushrooms broth/stock and Seasoned Salt. Cook noodles until very al dente. Do not overcook. Noodles should still be slightly hard. Rinse noodles, then combine with mixture. Add cayenne pepper, salt, and black pepper until desired seasoning is reached.
Place mixture in greased casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350º for 45 min or until bubbly. If cheese on top starts to get too cooked, cover with foil.
NOTE: This is great for using up leftovers. Use any leftover meat (pot roast, hamburger, Thanksgiving turkey), whatever vegetables are on hand (carrots, peas, celery, that can of mixed vegetables in the back of the pantry), whatever cheese is in the fridge, and any cream soup in the house (Cream of Chicken, Cheese Soup, etc.). Keep vegetables in proportion to one another and add additional seasoning if desired. Try adding garlic powder, hot sauce, or wasabi sauce for extra variety.
ANOTHER NOTE: If chicken is raw, place in a stock pot and cover by two inches with cold water. Slowly bring it up to a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer for about an hour or until chicken is cooked through. Remove chicken with tongs. Use the water/chicken juice left in the pot as the chicken broth in the recipe. Save any unused broth for later.
I'm looking for apartments, but until I find something, my aunt and uncle (who live down there) said I'm welcome to stay with them whenever I wish. I will take over their guest room and transform it into my new lair!
Anyway, the point of all this is that with my new job and Halloween festivities tomorrow, I won't be able to post a recipe. So it's Food Thursday! (I was going to have something a little more alliterative, but after a whole minute's search couldn't find anything.)
Chicken Noodle Casserole
Source: adapted from ThePioneerWoman.com
Equipment:
Sharp Knife
Can Opener
Cutting Board
Large Mixing Bowl
Casserole Dish
Spatula or Mixing Spoon
Ingredients:
1 cup cooked chicken, cubed
1 can Cream of Mushroom soup
1 cup grated sharp cheddar cheese
¼ cup finely diced green pepper
¼ cup finely diced onion
1 - 2oz. jar diced pimentos, drained
1 small can mushrooms, drained and rinsed
1½ cups elbow macaroni or other noodle
1 cup chicken broth or stock
½ teaspoon Lawry’s Seasoned Salt
Cayenne Pepper to taste (about 1/8 tsp.)
Salt & Pepper to taste
½ additional cup grated sharp cheddar cheese
Combine chicken, soup, cheese, green pepper, onion, pimentos, mushrooms broth/stock and Seasoned Salt. Cook noodles until very al dente. Do not overcook. Noodles should still be slightly hard. Rinse noodles, then combine with mixture. Add cayenne pepper, salt, and black pepper until desired seasoning is reached.
Place mixture in greased casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350º for 45 min or until bubbly. If cheese on top starts to get too cooked, cover with foil.
NOTE: This is great for using up leftovers. Use any leftover meat (pot roast, hamburger, Thanksgiving turkey), whatever vegetables are on hand (carrots, peas, celery, that can of mixed vegetables in the back of the pantry), whatever cheese is in the fridge, and any cream soup in the house (Cream of Chicken, Cheese Soup, etc.). Keep vegetables in proportion to one another and add additional seasoning if desired. Try adding garlic powder, hot sauce, or wasabi sauce for extra variety.
ANOTHER NOTE: If chicken is raw, place in a stock pot and cover by two inches with cold water. Slowly bring it up to a boil. Skim off any scum and fat that rises to the surface. Reduce the heat and maintain the heat at a bare simmer for about an hour or until chicken is cooked through. Remove chicken with tongs. Use the water/chicken juice left in the pot as the chicken broth in the recipe. Save any unused broth for later.