Another One Of Mom's Friends

If you are a faithful reader of EMM, or even a Facebook Fan, you have heard me refer to a good casserole as "Mom's best friend.". I truly feel like casseroles are something from "back in the day" that are starting to make a comeback, and I for one am very thankful. I remember when growing up whenever someone had surgery, or a new baby, or moved into a new house, you took them a casserole. And those were the days when many women were joining the work force again, and that meant when it was supper time, simple and quick became essential. Mom would come home from work, mix some ingredients together, pop it in the oven, and about 30 minutes later supper was served. As life today gets busier and busier, I see this trend coming back into our homes, and more and more women like me are turning to those casserole recipes our mothers and grandmothers perfected to share with our families. And when you can find one with traditional flavors everyone loves, even better. That is what I have for you today. Chicken and noodles...two things that were born to be paired up, and all of us recognize as a traditional combination. Let me give you a hint to be make this even easier to prepare at the end of a long day. Cook the chicken ahead of time! For me, that means roasting it off during the day when I'm doing other "chores", but if you are a working mom or know you won't have time to do it during the day, roast it the night before! Let it cool, pop it in the fridge, and it's waiting on you when you're ready to make the casserole. It is 30 minutes of prep work that will make this seem even easier, and a bigger time saver later on. We are all super busy, and no matter if we are career women or stay at home moms, we are all in the same boat looking for quick, delicious meals to show our families we care; and at the top of every list should be casseroles!

Chicken and Noodle Casserole Adapted from allrecipes.com
4-5 boneless skinless chicken thighs, trimmed
16 oz. medium egg noodles
1 (15oz.) can mixed veggies, drained
1 (10.75oz) can cream of broccoli soup
1 (10.75oz) can cream of potato soup
1/4 c. chopped onion
1/4 c. chopped celery
1 TBS butter
1 TBS butter, melted
1/4 tsp. dried thyme
1/2 c. milk
1/2 c. Panko breadcrumbs
Salt and Pepper to taste
Olive Oil

Preheat oven to 350. Line a baking sheet with aluminum foil. Place chicken on baking sheet, drizzle with oil and season with salt and pepper. Bake for 30 minutes until juices run clear. When cooked, allow to cool slightly to handle. Chop into small bit sized pieces. Bring a large pot of water to boil. Cook noodles according to package directions. While chicken and noodles are cooking, in a medium skillet melt 1 TBS butter. Saute' onions and celery until tender, about 5 minutes.  When noodles are cooked, drain and return to hot pot. Add soups, milk, chopped chicken, mixed veggies and sauteed onion mixture. Season with thyme, salt and pepper. Mix well to combine. Pour into a greased 9x13 pan. In a small bowl, combine breadcrumbs and 1 TBS melted butter. Mix well. Sprinkle over casserole. Bake for 30 minutes, with the last 5 under the broiler, until golden brown.

Shared on Miz Helen's Country Cottage Sept. 13, 2012
Shared on The Country Cook Sept. 14, 2012

Shared on Make Ahead Meals Sept. 17, 2012

Casseroles at Very Good Recipes
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