Cook the Issue 2010: Chicken Noodle Casserole - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Chicken Noodle Casserole

By Pielove, member

October 15th, 2010

This was delicious and a big hit with everyone, especially my noodle-loving daughter.  She was a bit dubious, until I explained that this was like macaroni and cheese, but with chicken and peas.  Peas!  Mushrooms are not a favorite (except with me), so I used peas instead.  Also, I have not scored a turkey yet, despite scouting the Chicago markets, so I used leftover fried chicken-- that was good.   My husband and I enjoyed it with a bit of hot sauce on top. To make up for the lack of mushroom umami, I added a bit of Worcestershire sauce.

This made a huge amount and next time I would make two smaller casseroles and freeze one.  In fact, I'm thinking about doing that for my cousin, who is due with twins in 2 weeks.  So, should I freeze it before baking or after?  Also, what should I tell them for baking instructions?  Your advice would be most welcome.

 

Recipe Used: Turkey Noodle Casserole


posted in: Gallery, Cook the issue 2010
Comments (1)

liamsaunt writes: When I made this recipe, I froze half of it, uncooked. It's still in the freezer, so I can't give a feedback on cooking time. I agree that this was comforting and tasty. Posted: 10:37 am on October 16th

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