Just a quick post tonight. I made an easy chicken and noodle casserole for Charles’ dinner before I left for work so this is a nice make ahead recipe. Substitute the veggies with what you have on hand. My choice today was a frozen mexican vegetable blend; broccoli, cauliflower, corn, and red peppers but a nice mixed vegetable or california blend will work well too.
Quick and Easy Chicken and Noodle Casserole
- 6 o.z. dry noodles
- 2 chicken breast
- salt and pepper
- 1/2 tsp thyme
- 1 1/2 cups chicken stock
- 2 Tbs corn starch
- 1/4 cup cold water
- 12 o.z. frozen vegetable mix
- 1 cup cheddar cheese
Cook noodles according to package directions.
Dice chicken breast and season with salt and pepper; at a little crushed red pepper if you like a bit of heat. Heat non-stick skillet over medium high and add seasoned chicken. Sprinkle with thyme and cook for about 6 – 7 minutes until cooked through.
Add chicken stock and bring to simmer. Combine corn starch and cold water. Stir into simmering broth until thickened. Add veggies, cooked and drained noodles, and cheddar cheese.
Stir well and pour into buttered 2 quart casserole. If desired top with additional cheese and sprinkle with paprika. Refrigerate if making ahead. Bake cold casserole for about an hour at 350 degrees. If baking directly after making reduce cooking time to 35 – 45 minutes.
Enjoy ~ Kimberly