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My Mother's Cooking - Chicken and Mushroom Casserole
Chicken and Mushroom Casserole
My Mother's Cooking
Easy Chicken and Mushroom Casserole
Growing up in the 1950s, we didn't have much money and nothing ever got wasted. Anything that was leftover from supper was used for lunch the following day. The only exception was if there were enough leftovers to make an evening meal. Then my mother would find a way to make the leftovers look new and interesting.
Whenever she had leftover turkey or chicken, she would combine it with cream of mushroom soup, canned mushrooms, frozen peas and whatever packaged noodles that she had on hand to make a tasty casserole.
Over the years, I have modified this recipe to include fresh mushrooms and red bell peppers, but I still use frozen peas because they usually taste better than the fresh ones and they are a lot cheaper. I also buy frozen boneless, skinless chicken breasts on sale and poach them in salted water when I don’t have leftovers.
You can use almost any pasta that you want, but I prefer wide egg noodles. I also substitute cream of chicken soup for cream of mushroom soup.
2 Boneless, Skinless Chicken Breasts (or 2 cups of leftover boneless turkey or chicken)
12 Oz. of Button Mushrooms washed and cut in half
One Onion peeled and coarsely chopped
1 Red Pepper cored and cut into half inch squares
2-12 Oz. Cans of Cream of Chicken Soup
1 Cup of Frozen Peas
1 Package of Wide Egg Noodles
1/2 Stick of Butter
2 Teaspoons of Dried Basil or Thyme
1 Teaspoon of Salt
Black Pepper to taste
1 Cup of Grated Swiss or Fontana Cheese
If you are using fresh or frozen chicken breasts, poach them for two minutes in lightly salted water or chicken broth. Drain them and cut them into half-inch cubes once they have cooled down.Rub the bottom and sides of a covered baking dish with softened butter.
- Cook the wide egg noodles in lightly salted water until they are not quite soft and then rinse them in cold water. They will continue cooking in the oven.
- Melt the butter in a large frying pan and lightly brown the mushroom over high heat. Then add the chopped onions and the red pepper and continue cooking for another two minutes while continuing to stir. Season with the salt and pepper.
- Add the cream of chicken soup, the frozen peas and the dried basil or thyme and bring the contents to a slight boil. You can add about a half a cup of water if it looks too thick
- Then add the chicken breast pieces and continue cooking until the mixture begins to bubble.
- Combine the noodles with the sauce mixture and bake for 45 minutes at 300 F in a covered baking dish.
- Sprinkle the Swiss or Fontina cheese over the surface and bake for 15 minutes more at 400 F until the cheese lightly browns.
At Thanksgiving time, my mother also used her leftover turkey and made a delicious turkey pot pie. I covered that recipe in another hub.
How to Debone a Chicken Breast
How to Poach Chicken Breasts
Another Chicken and Mushroom Casserole
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