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Old 07-10-2009, 10:37 AM   #1
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Chicken Mushroom Casserole

I'm not a skilled casserole maker, but this turned out really well!


2 boneless chicken breasts, cut into strips
-Sprinkle well with cajun spice, seasoning salt, pepper
6 oz or so fresh mushrooms, chopped
1/2 leek, sliced
1/2 cup onion, chopped
3 garlic cloves, minced
1 sml carrot, I prefer shredded
1 celery rib, chopped
2 cans cream of mushroom soup
1 can golden mushroom soup
1/2 tsp Thyme
1/2 tsp Poultry Seasoning
Salt & Pepper
Butter
White Wine
1/2 package egg noodles, cooked al dente (9 minutes)
Shredded cheddar cheese and crushed Ritz crackers

Saute the vegetables, less the mushrooms, in butter for about 3 minutes, then add a splash of wine, the seasonings and the mushrooms. Saute for another few minutes.
Combine with egg noodles in casserole pan, mix well.
Brown the chicken strips in a frying pan with a bit of oil. These should be cooked "med rare", because they will finish in the casserole, and will stay moist and tasty that way.
When chicken is cooked, deglaze pan with a splash of wine, then add the soups and mix well.
Mix most of the soup into the noodles. Place chicken on top, cover with remaining soup.
Top with shredded cheddar cheese and crushed Ritz crackers (or chips or bread crumbs...)
350 degrees, 30 minutes in oven... let stand for 5-10 minutes before serving.

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Old 07-17-2009, 07:47 PM   #2
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This looks good! I love mushrooms and could eat them in just about anything!

Barbara
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Old 07-17-2009, 10:40 PM   #3
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Yum! That sounds sooooooo delicious. :)
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Old 07-17-2009, 11:12 PM   #4
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All the ingredients sound great, but THREE CANS of mushroom soup sounds like an awful lot. Kinda soupy?
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Old 07-17-2009, 11:18 PM   #5
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Nope it was pretty thick, actually!
Half a package of egg noodles is a decent amount; I use the large egg noodles.
The soups themselves are thick, the consistency of tomato paste pretty much.
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