Chicken or Tuna Casserole

"A little better than your run of the mill casserole. If no mushroom or celery soup then I use whatever creamed soups I have in the pantry. We serve this with fresh sliced tomatoes out of the garden. If I have baked chicken or turkey left overs, this is one way to finish them off as well!"
 
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photo by For JT's Grandma photo by For JT's Grandma
photo by For JT's Grandma
Ready In:
1hr
Ingredients:
16
Yields:
1 casserole
Serves:
8-9
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ingredients

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directions

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

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