Hearty Enough for the Guys, This Recipe Packs a Flavor Punch
What can I say? I’m a sucker for an easy weeknight casserole. There’s just something about being able to throw some ingredients together, pop them in the oven, and have dinner ready in about half an hour that makes a long work day bearable. And at least I know I’m feeding my kids real food with vegetables when I make a casserole! That being said, some casseroles are more involved than others. This one happens to be one of the easier recipes I’ve ever come across, which earns it a special place in my kitchen.
The only prep you need to do is to shred some cooked chicken if you haven’t already, and cook some noodles. Then it all goes straight into the oven. I like to keep cooked, shredded chicken frozen and on hand for nights like these, but it only takes a few minutes to shred a rotisserie chicken when I haven’t thought that far ahead. This recipe was adapted by Life in the Lofthouse, and I applaud the changes that made this creamy weeknight dinner possible. I’m looking forward to making it many more times to come, and my family certainly hasn’t had any complaints about that idea either!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: Leave the egg noodles a little al dente before mixing into the casserole to avoid a mushy dinner.
Recipe and image courtesy of Life in the Lofthouse
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