As a Southerner, my mom knows her comfort food. Her recipe for chicken casserole has been passed to many and has known multiple incarnations. I prefer the recipe at it’s most basic, any time I’m craving a little contentment.
2 cans cream of chicken soup
1 cup mayo
2 cups milk
1 cup grated cheddar cheese
2 cups shredded chicken
4-5 cups raw egg noodles, crushed
Preheat over to 350 degrees.
In a large bowl, mix soup, mayo, milk, and cheese until well blended. Add chicken. Fold in crushed noodles. Add chicken mixture to greased 9x13 pan; cover and bake 25 minutes. Uncover and bake an additional 20 minutes.
**Also great to add peas and water chestnuts to the chicken mixture and top with fried onions for an extra crunch.
