My all-time favorite food that I’m always in the mood for is any kind of pasta. I love pasta of all sorts, my favorite being a casserole that unfortunately, my husband doesn’t share the same love for.
It’s a recipe that is almost perfect for any holiday gathering in which you are required to bring food. Almost everyone loves it (unless they aren’t fans of casserole dishes or faux Mexican food) and I’d argue that’s because of all of the cheese. I might as well give you the recipe because man, my mouth is salivating just thinking about it.
Chicken Casserole Recipe
- 4 large cans of Chicken (you aren’t required to use it in a can, but if you decide to be fancy, cook the chicken first, you’ll need to shred it in a later step)
- 3 cans of Campbells cream of mushroom soup (if you have picky ass kids you can’t taste the mushrooms, but if you’re that concerned about it, cream of chicken is fine as well)
- 1lb. of speghetti noodles (also they need to be cooked before you put the casserole together)
- 2 bags of your preferred shredded cheese (or one of the extra big bags, there is literally NO such thing as “too much” cheese so you can go crazy. I ususally go with the Mexican blend or I use Colby Jack and you can even use a combination of the two.
- 1 can of Rotel (it doesn’t matter if you buy the one with the green chili’s or just the mild one, as long as you don’t forget that the green can is significantly hotter.
Before any prep continues make sure your oven is preheated to 350 degrees, and grease your casserole dish.
The next thing is to take one of the cans of cream of mushroom and coat the bottom of the dish evenly.
Then you take your cooked noodles and put them into the dish, on top of the cream of mushroom. Once that’s done you take the other two cans of soup and spread them on top of the noodles.
Now you spread the chicken on top of everything else (if you decided against using the canned chicken, this is where you will be required to shred the chicken evenly on top of the soup layer) the same only slightly applies to the canned chicken, you still need to shred and spread with your fingers.
Once that’s completed, it’s my favorite part. The cheese. Spread the cheese on the top and then crack open adn drain the can of rotel and spread on the top again. If you weren’t able to rid the entire can of the juice, don’t worry, it makes the casserole moist instead of dry, and the added flavor is a plus.
The final step in the process is to cover with tin foil (or if you actually hve a lid and are one of the few people that aren’t required to dig through the infinite amount of tuppaware lids hidden in your lazy susan) and bake for 30 minutes, or until all of the cheese is melted.
I didn’t intend for this to be a recipe post, I’m the last person one should be asking for a recipe as most of mine are stolen from the internet, but if you needed something quick, cheap, and a meal you can actually persuade your children to eat, this one always goes over well. Not to mention if you are required to bring a dish for any number of upcoming family events this holiday season.