Creamy Chicken -n- Noodle Casserole
16 oz. egg noodles (cooked)
1 can cream of chicken soup (or use my homemade version HERE, just cut the recipe in half)
3/4 can of milk (I'm into dirtying as few dishes as possible! -- just use the can from the cream of chicken soup to measure...or about 1 cup will do fine)
1/4 c. butter
1 c. shredded cheddar cheese
1 c. shredded colby-jack cheese
1 can of cooked chunk chicken (or 1/2 - 1 lb. cooked, chopped chicken -- depends on your preference)
Cook the egg noodles. Combine the remaining ingredients in a large saucepan. Stir until the mixture is nice and creamy. Stir in the chicken and combine with the noodles.
Notes: You can put this in a baking dish and add cracker crumbles or crumbled chips as a topping and bake for 10-15 minutes at 350 degrees. Or you can skip that step and just add the noodles to the bowl and serve from there. *whisper* That's what I do. They don't care about the fancy-schmancy presentation. But don't tell them there's an option. *wink*
Or...you can make this mid-afternoon and then put it in a crock pot on warm to keep it warm. This is such a versatile dish! Oh so many options!
Also there are no leftovers with this meal. If I make a double batch then there might be a little bit for lunch the next day but the more I make the more they eat. I guess it's a good problem to have, eh?