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Chessy Chicken Casserole Recipe

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This recipe for Chessy Chicken Casserole, by , is from The Fromm Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy (Sherri) Cooper
Added: Sunday, July 1, 2007


2 -3 large skinless, boneless Chicken Breast
4 cups med Egg Noodles
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 bunch of Green Onions.
1 sm can of Sliced Mushrooms
2 cups shredded Cheddar Cheese
1/2 Cup prepared Bread Crumbs
1 tbsp of Garlic Powder
2 tbsp of "Hot Shots" pepper

Boil chicken in pot until chicken is no longer pick. Remove from heat, let cool in water. When cooled completely, remove from water, reserve water.
Bring water back to a boil and add egg noodles. Cook until almost done.
Pull chicken apart into small shredded like pieces.
Chop green onions into very small pieces, also chop mushrooms into small pieces.
In a bowl, combine soups, 1 cup cheese, vegetables and garlic powder.
Place egg noodles and chicken in greased casserole dish. Slowly combine the soup mixture, until noodles and chicken are coated.
Cover and bake 350 for 30 minutes.
Take out and uncover, stir, then add the remaining cheese, bread crumbs and pepper.
Leave uncovered and return to over on 400 for another 15 minutes or until cheese is melted completely.

Let stand 10 minutes before serving.




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