Chicken Noodle Casserole.

This is another recipe from my mother-in-law that has become a favourite in our home.  It is pure comfort food, because it is found form most people's pantry and is perfect for heating you up, like soup, on these cold Autumn days.  

I didn't put exact amounts for each layer because every pan is a little different and you may adjust accordingly.  You can also 1/2 the amount for the noodle layer since your pan may not be deep enough.  Enjoy!

Chicken Noodle Casserole.

2 cm/1 inch cooked,  chopped finey chopped potatoes (no skin).

2 cm/1 inch cooked,  finely chopped celery and carrots

8 cups water (this is what my 2 soup mixes requires

2 envelopes Chicken noodle soup mix, (I use Lipton/Knorr brand)

2 Tablespoons Curry powder (or to taste)

½ cup butter or margarine

½ cup flour

½ cup milk

Diced chicken or turkey (about 1-2 cups)

1 cup grated cheddar cheese

Grease casserole of lasagna pan.

Add potato layer.

Add celery & carrot layer.

Bring water to Boil water, add soup mix, simmer for 5 minutes. (Or whatever your soup directions require.)

Add curry powder.

Mix butter, flour, milk in a bowl.

Add to soup, heat just until thickened.

Add diced chicken/turkey.

Spread soup-meat mix to the top of your casserole.

Grate cheese over the top.

Cook in oven for 25 minutes @ 325 degrees.

Freezes like a dream, no need to put in the oven first.

Defrost and cook in oven for 35 minutes or until heated through.

From frozen, leave in oven for up to an hour. (Best guess)

 Soup will turn thick when flour/butter/milk mix is added.

Finely diced potatoes.  Pure comfort food in our home.

Serve in a deeper dish or shallower lasagna pan.