“This is a great chicken noodle hot dish that you make ahead of time and refridgerate over night. I made this for a moving lunch, Five big guys and three spouses, plus kids, Doubled the recipe and after they emptied the last load of boxes off the truck, lunch was served. One hour later there was none left and two of the guys were looking for more and all of the wifes wanted the recipe. It is just a little different then the regular chicken noodle hot dish, Maybe the hard boiled eggs? NOTE: Prep time does not include boiling eggs and rest time in fridge.”
READY IN:
2hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 (2 lb) boxof uncooked elbow macaroni
  • 2 (10 1/2 ounce) cans cream of mushroom soup
  • 2 cups milk
  • 1 (8 ounce) bagshredded cheese (you choose american, cheddar, etc.)
  • 2 cups cooked chicken (cubed 1/2 inch)
  • 4 hard-boiled eggs, rough chopped
  • 1 (4 ounce) can sliced mushrooms
  • 1 medium onion, chopped
  • 12 green pepper, diced
  • season salt and pepper
  • Optional add ins
  • peas or corn

Directions

  1. Mix all together in a 9 X 13 casserole dish, cover and refridgerate overnite.
  2. Take out and let sit at room temp one hour before cooking.
  3. Preheat oven to 350 - Bake covered for 1 hours 45 minute remove cover. (Optional) sprinkle additional shredded cheese on top,
  4. let cook additional 15 to 20 minutes til browned slightly on top or cheese completly melted. Total cook time 2 hours. Serve.
  5. This can also be made with turkey or tuna.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: