Show Notes
Today’s demo is of the InstaCart app.
This is a shopping app available in many areas, and if of particular use for grocery shopping, although you can purchase other things, too.
It is available on the app store and in google play.
[TheCoffeeClub] Recipe, Chicken And Noodle Casserole, May 6, 2020
May 6, 2020
Chicken and Noodle Casserole
(larger version)
1 chicken + 1 breast and 1 or 2 thighs (or just 1 really big chicken)
12 to 16 ounces of wide egg noodles
2 cans cream of chicken soup
1 can cream of celery soup
2 soup cans of milk, water, or chicken broth or any combination
3 cans green peas, undrained
Salt & pepper to taste
2 to 3 cups (2 rolls) buttery round crackers such as Ritz, crushed
1 ½ to 2 sticks of margarine, softened
Directions
1. Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. (I cook bone-in chicken longer), save water.
Remove from pot and set aside. Bring chicken cooking water back to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
2. In a separate bowl, mix together soups, and milk/water/broth. Season with salt and pepper. Gently stir together cream soup mixture with the chicken
mixture and add peas. Place in 3 quart (or 9 X 13) and another 2 quart (or 7 X 9) baking dishes.
3. Mix softened butter and crushed crackers. Top each casserole with the buttery crackers.
4. Bake at 350 degrees for 35 to 40 minutes, until heated through and browned on top.
Note: You can use any combination of cream soups you want. If you want to drain your peas or use frozen peas though, you will need to use 4 cans of cream
soup instead of 3, and an additional half can or so of water or milk.
Chicken Noodle Casserole
(smaller version)
1 chicken or 4 skinless, boneless chicken breast halves
9 ounces wide egg noodles
2 (10.75 ounce) cans condensed cream of chicken soup
About a soup can and a half of water, milk, or chicken broth or water, milk, broth mixture
1 or 2 cans peas, mostly drained
salt and pepper to taste
1 cup to 1-1/2 cups crumbled buttery round crackers (about a roll of Ritz)
1/2 cup to ¾ cup butter or margarine
Directions
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. (I cook bone-in chicken longer). Remove from pot
and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together soups, and milk/water/broth. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture
and add peas. Place in a 3 to 3-1/2 quart baking dish.
Melt butter in microwave or a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Note: For the soup, you can use any cream soup combination. I have substituted mushroom for one of the cream of chickens.
You can also pressure the chicken, remove it from its water, add more water if you think it needs it, then pressure the noodles for 1 minute. They should
be done. Then, just drain and dispose of your water.
As you can see if you compare the recipes, they are pretty flexible, just make sure you have plenty of liquid.
Chris R.
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