This casserole is based on a casserole my Mom used to make our family when I was growing up. She used tuna, I now use chicken. I have changed the ingredients some and you can too for your liking. My casserole contains green beans because growing up, I did not like peas. Still prefer them in salads over casseroles. I think you will find this to be an easy casserole to whip up and its scrumptious and comforting.
1 rotisserie chicken, shredded
1/2 cup finely minced onions
1/2 cup celery
1 Tablespoon of butter
Salt and pepper
1 can cream of mushroom soup or you can substitute cream of chicken or cream of celery
1/2 cup sour cream
3/4 cup milk
1 can of cur green beans, drained
4-6 ounces of rotini pasta (or pasta of your choice) cooked al dente
8 ounces of grated sharp cheddar cheese
1/4 cup seasoned Italian bread crumbs
1 can of Chow Mein Noodles
Ready to bake!
Preheat oven to 350 degrees.
Sauté onions and celery in butter, add salt and pepper, cook till translucent. While you are sautéing your vegetables, cook your pasta till its al dente. It will finish cooking in the casserole when you bake it. Whisk soup, sour cream and milk in a bowl. Add chicken and green beans. Combine onions and celery and pasta with the chicken mixture. Add about 4 ounces of cheese and place in a casserole dish. Sprinkle with bread crumbs, the remaining cheese and top with Chow Mein noodles. Bake for 20-30 minutes until bubbly.