Janet's Chicken Casserole
Print RecipeThis recipe was created by a family friend who was a home economist. We rarely had casseroles when growing up because Dad was strictly a 'meat and potatoes' man. After Dad retired, he and Mum had lunch with Janet one day and she served this in puff pastry cups and Dad loved it! It resurrects warm, happy memories of Mum, Dad, and Janet each time I make it.
Ingredients
- 3 cups cooked chicken (or turkey) diced
- 1 tin mushrooms - sliced. Drain and save juice
- 1/4 cup pimiento (or chopped red pepper)
- 1 cup frozen peas - thawed
- 2/3 cup evaporated milk
- 1/2 cup onion - chopped
- 1 package chicken noodle soup
- Salt and pepper to taste
Instructions
- Cook chicken noodle soup according to package directions (use 1 1/2 cups water). Strain saving broth and reserve noodles.
- Melt 1/3 cup butter or margarine in a large pot; add 1/2 cup flour (use rice flour if freezing) and blend with melted butter. Add the cup evaporated milk and stir to blend. Add reserved mushroom juice and chicken broth. Cook until smooth and thickened. Remove from the heat.
- Add salt, pepper, peas, mushrooms, chicken, pimiento and onion. Place in a greased casserole. Top with reserved noodles (run noodles under warm water in a colander if they are stuck together as that will make them easier to spread over the top of the casserole).
- Bake for 30 minutes at 350F.
Notes
This can be doubled and the second casserole frozen. Wrap well in double thickness of tin foil so that the noodles don’t dry out. It is a great recipe to use up leftover chicken or turkey.