15 November 2010

Recipe: Chicken Top-Ramen Casserole

Paula A. Tomey-Allen

6 pkg. Chicken Top Ramen Noodles, broken
6 Boneless Chicken Breasts, cubed (or 3 large ones)
1 can Cream of Chicken Soup
1 Soup Can Hot Water
3/4 C. Sour Cream
3/4 C. Melted Velveeta or Similar Box Cheese
2 Stalks Celery, chopped
1/2 C. Carrots, chopped
1 Tomato, chopped
1 tsp. Onion Flakes
1 tsp. Parsley Flakes
1/4 tsp. Garlic Powder
1/4 tsp. Paprika
1 C. Salad Croutons, crushed

Preheat oven to 350. Spray long 13x9 cake pan or large casserole dish with oil spray.

Boil noodles without seasoning packets with chicken, celery, carrots and tomato. Drain.

Fold together melted cheese, cream of chicken soup, hot water, sour cream, spices and three packets of chicken seasoning from Ramen packets. (More makes it too salty.).

Fold into noodle mixture.

Pour into greased pan.

Sprinkle with crushed croutons. Bake for 30-45 minutes until bubbly.

Serves 6-10; Depending on serving sizes

Brown chicken cubes in canola oil and add to mixture.

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