Chicken Noodle Casserole Recipe

4 cups 2 – 6 ounce cans 2 cans 1 – 4 ounce can 1 – 2 ounce jar 1 cup frozen 1/4 teaspoon 1/2 cup 4 ounces

hot cooked egg noodles chicken cream of mushroom soup mushrooms, sliced pimentos, chopped peas, thawed pepper Ritz crackers Cheddar cheese, shredded

Oven Temp: 350° Recipe Cooking Time: 30 minutes Pan Type: 2 1/2 quart casserole dish

Chicken Noodle Casserole Directions Preheat your oven. Combine in a large bowl the cooked noodles, un drained chicken, soup, drained mushrooms, drained pimentos, thawed peas, salt and pepper. Mix together well. Pour mixture to casserole dish. Sprinkle with crushed Ritz crackers. Bake chicken noodle casserole in a hot oven. Sprinkle cheese on casserole during last 10 minutes of baking. Recipe Serves: about 6

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!