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
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.