When we were first married, money was ridiculously tight. We ate a lot of Ramen noodles for lunch and tuna noodle casserole for dinner. We made huge sacrifices, we had just one car, no cable TV and definitely no cell phones. So needless to say, Ramen noodles remain a favorite go to snack for our oldest son (and now our youngest son). However, our oldest son can’t stand tuna. Thankfully, chicken comes in a can too thus Chicken Noodle Casserole was created! Super cheap and super easy to make!
Bag of wide egg noodles
1 tablespoon vegetable oil
1 large can of chicken breast chunks (found near the tuna)
1 can cream of chicken soup
2 heaping spoonfuls of sour cream
1/2 cup milk
Salt & pepper to taste
Italian bread crumbs
8.5 slices of American cheese
Lightly coat a 9×13 baking pan with non-stick cooking spray. Boil the egg noodles in water (with a tablespoon of oil and a dash of salt) following the suggested cooking time on the package.
Drain and set aside.
In a large bowl, combine the canned chicken (do not drain), cream of chicken, milk and sour cream. Break the chicken chunks up into smaller pieces while stirring together these ingredients. Add salt and pepper to taste. More pepper than salt because there is already enough sodium from the cream of chicken soup.
Dump the drained, cooked noodles into the bowl and stir well until the noodles are well coated. Dump the noodle mix into the prepared baking pan. Use a spoon to level out the noodles.
Generously sprinkle the Italian bread crumbs all over the noodles.
Cover the chicken noodle casserole with the American cheese slices. We like the whole top to be covered with cheese and piece together sliced cheese to accomplish this.
Bake in 350 degree oven for 20-25 minutes until bubbly and hot in the middle.
Full of flavor and really easy on the wallet! Makes 8 servings.