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Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from The Martin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rebecca Martin

Category:
Category:

Ingredients:  
Ingredients:  
2 Cans chicken breast - white meat, drained
1 Can Campbell's cream of chicken soup
1 Can Campbell's cream of celery soup
1 Can evaporated milk
1 can of peas, drained
4 slices of bread cut into small pieces
1/4 cup of butter melted
1/2 Lb. of egg noodles, cooked until done following directions on package

Directions:
Directions:
Place drained chicken, soups, and peas into a large mixing bowl. Add cooked noodles. Stir well. Add enough evaporated milk to make it thinner - about a 1/2 cup. Place in greased baking dish. Pour a small amount of evaporated milk over mixture in dish just to add a little more liquid. You don't want casserole to be too dry.

Melt butter and pour over bread pieces and stir until well coated. Spread evenly on top of casserole. Place in 350 oven and bake for about 45 minutes until bread crumbs are browned. You may have to cover for last few minutes to keep crumbs from getting too brown.

 

 

 

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