With all the hustle and bustle of the season, dinner has to be quick, inexpensive and nutritious. Tonight we are having cheesy chicken casserole, green beans, glazed carrots and poached pears for dessert.
Cheesy Chicken Casserole
1 pkg wide noodles
2 cups cooked chicken, diced (reserve broth)
1 green bell pepper, seeded/diced
1 large onion, diced
1 tsp each: poultry seasoning, paprika
& red pepper flakes (or 1/2 tsp cayenne)
Salt/pepper to taste
2 1/2 cups cheddar cheese, shredded (divided)
Cook noodles in reserved chicken broth. Drain all but 1-2 cups of broth.
Remove noodles and set aside. In a large saucepan, saute bell pepper and onion in a small amount of olive oil until onion is translucent. Sprinkle with seasonings and mix well. Return all to pan with reserved broth. Mix well adding cooked noodles and cheese (save 1/2 cup to sprinkle on top). Pour into a lightly sprayed 9 X 13 casserole dish. Sprinkle remaining cheese on top, cover and bake for 25-30 minutes or until heated thoroughly and cheese on top begins to melt. Uncover last 5 minutes of baking.
Casserole can be made ahead (up to point of baking) and refrigerated until needed. Just be sure to allow 5-10 minutes longer cooking time.