Super Chicken Casserole

1 (3 pound) broiler-fryer, cut up
4 cups water
1 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon salt
2 cups medium noodles
1 (8 ounce) can sliced mushrooms
3 hard-cooked eggs, chopped
1 1/4 cups milk
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup soft bread crumbs
2 tablespoons melted butter

Grease a 13x9x2-inch baking dish.

Place broiler-fryer, water, onion, 1 teaspoon salt and pepper in Dutch oven. Bring to a boil, then reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken from broth.

Reserve 2 cups of chicken broth.

Cool chicken until it can be handled. Remove chicken from bones and cut into chunks. Discard skin and bones. Set chicken aside.

Preheat oven to 350 degrees F.

Place reserved chicken broth and 1 teaspoon salt in a 2 quart saucepan and heat to boiling. Add noodles and cook 4 minutes or until almost tender. (All chicken broth will be absorbed).

Drain mushrooms, reserving liquid. Place 1/2 of noodles in prepared baking dish. Top with 1/2 the egg, then 1/2 the mushrooms and 1/2 of the chicken. Repeat layers.

Place soup in a bowl and gradually add milk and blend well. Stir in reserved mushroom liquid. Pour over chicken.

Toss bread crumbs with butter and sprinkle over top.

Bake 25 minutes or until hot.

Makes 6 to 8 servings.

Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

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