Name: Chicken or Tuna Casserole
Yield: 4 servings
Ingredients: 1 (8 ounce) bag egg noodles (cooked); 1 small onion, diced; 1 garlic clove, diced; 1 (6 ounce) can mushrooms (can use fresh); 3 tablespoons butter; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (10 1/2 ounce) can cream of celery soup; salt and pepper; 3 tablespoons parmesan cheese; 34 cup sour cream; 14 teaspoon celery salt or 14 teaspoon celery seed; 1 12 cups canned milk; 1 (12 1/2 ounce) can chicken or 1 (12 1/2 ounce) can tuna; 1 (14 1/2 ounce) can green peas; 2 tablespoons butter; 1 12 cups Ritz crackers (crushed)

Servings: persons

1 (8 ounce) bag egg noodles (cooked)
1 small onion, diced
1 garlic clove, diced
1 (6 ounce) can mushrooms (can use fresh)
3 tablespoons butter
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of celery soup
salt and pepper
3 tablespoons parmesan cheese
34 cup sour cream
14 teaspoon celery salt or 14 teaspoon celery seed
1 12 cups canned milk
1 (12 1/2 ounce) can chicken or 1 (12 1/2 ounce) can tuna
1 (14 1/2 ounce) can green peas
2 tablespoons butter
1 12 cups Ritz crackers (crushed)

1
Saute onion, garlic and mushrooms with 3 tbsp butter in large saucepan.
2
Add canned soups, parmesan cheese, salt, pepper, sour cream and milk.
3
Bring to heavy simmer and cook about 15 minutes, stirring often.
4
While sauce is cooking, drain and rinse chicken or tuna, squeeze all moisture out.
5
Drain peas.
6
Add chicken and peas and noodles to sauce and gently combine well.
7
Pour into greased large casserole.
8
Top with crushed crackers and dot with 2 tbsp butter.
9
Bake at 350 for 30 - 40 minutes.
10
Will be a bit bubbly and top will be browned.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chicken or Tuna Casserole

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