(If using chicken breasts, soak in salted water
for 30 minutes before boiling.) Bring pot of water
to a boil. Add chicken, bay leaf, onion, and
peppercorns to water, ensuring water is deep
enough to cover most of the chicken. Reduce heat
to simmer, cover pot, and cook for 25-35 minutes.
Once cooked, remove the chicken from broth. Bring
the broth to a boil & add noodles. Simmer 7-10
minutes until done. Pour off the broth to use
later. Meanwhile, shred or cut cooked chicken into
bite-size pieces.
Saute celery, peppers, and mushrooms in a stockpot.
Once tender, add chicken, can of soup, and noodles.
Add chicken broth as needed to ensure the casserole
stays MOIST.
Serving
Suggestions
This recipe is best if left for several hours to allow flavors to mix.
Originally Submitted
11/13/2010
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