Friday, January 22, 2010

Sip of the South: Southern Recipes

Sweet Tea and Biscuits is hosting the cutest blog series EVER: Sips of the South.


I'm a sucker for a good series, and this one is right up my alley! Every Friday there will be a new theme, and this week, it's Southern Recipes. Click on over to Sweet Tea and Biscuits to read about Granny's Homemade Buttermilk Biscuits

The recipe I'm going to share is a little newer to me than Granny's Biscuits, but I guarantee it's going to be a staple in my household as long as I'm cooking! My mother-in-law made this dish for our family a couple of months ago, and I immediately fell in love. The recipe came from an old church cookbook (you know the ones--they always have the.best.recipes.ever.), and this particular recipe came from a mother of 5 boys. That's right, it makes A LOT! It's called Chicken Noodle Casserole, and I've made it twice in the past two months, most recently, last night! The hubs and I had a couple of friends over for dinner, and the dish was a big hit! I love this casserole, too, because I have a tendency to eat like a five-year-old: leave out the onions and celery if you want me to go anywhere near it! Lucky for me, this recipe contains neither! It also makes some great left overs (guess what I'm having for lunch at work today!), so don't be afraid of making it for two! 

Chicken Noodle Casserole (Original recipe by Carol Hollar, adapted by yours truly)

1 package boneless/skinless chicken breast (3-breast pack)
1 12-oz package egg noodles
1 can cream of chicken soup
1 8-oz block Colby cheese, shredded
1 sleeve Ritz Crackers
1/3 cup margarine

Directions:
Bake chicken in glass dish at 350 degrees for 35 minutes. Once cooked, shred chicken with fork. Cook egg noodles according to directions on package. Drain, retaining about 1 cup of water (or you can add 1 cup of water). Add cream of chicken soup and cheese to noodles. Stir to combine, until cheese is melted. Add chicken to mixture. Stir to combine. Pour into 9x13 glass dish. Crush Ritz crackers and mix with melted margarine. Cover chicken and noodles with Ritz mixture. Bake uncovered at 350 for 40 minutes.

You'll probably want some salt and pepper on the table so everyone can season as they see fit--unless you don't add salt & pepper to every meal, in which case, I just don't understand you... :)

Sorry I don't have any pictures...I completely forgot to take any last night...

Head on over to Sweet Tea and Biscuits, and find some other yummy Southern recipes to try!
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3 comments:

Sweet Tea and Biscuits said...

Thanks for joining us and thanks for sharing the " sips of the south " with your readers. I know this cassarole is going to be great- You really can't go wrong with ritz on anything :) My little toddler will eat this up !

Carey said...

I'm so with you on those church cookbooks! They are Awesome! This casserole looks right up my alley...easy & delicious! Thanks for sharing!!

EmilySarah said...

Everyone gave me church/relay for life cookbooks for christmas this year!!! They're my favorite!

I'm bookmarking this post and making that casserole ASAP.