Chicken, noodle, wow!

If you loved your grandma's tuna noodle casserole growing up, or if you couldn't stand it because you didn't like tuna, you'll definitely love my twist on this classic. My kids can never get enough and are always very happy when I say this is what's for dinner! What's even better is this meal is usually $15 or under due to five main ingredients, quick and easy, and perfect for cold weather. So good, even grandma will be sure to like it!

What's cooking in my kitchen this week:
Chicken noodle casserole

What you'll need:
1 box (1 lb) medium shell noodles
1 box (1 lb) farfalle noodles
2 cans (10 oz) canned chicken
2 cans (10.5 oz) cream of mushroom soup
1 package (12 oz) frozen peas
2 cups shredded casserole blend cheese
1/4 cup milk
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp onion powder

How to make it:

See, it is 5 main ingredients 😊

First, preheat oven to 375° F. Then, boil noodles in pot of water with 1 Tbsp oil and 1 tsp salt for about 10 mins. You want the noodles almost done, but still a little chewy as they will finish cooking in oven. Drain and put noodles back in pot. Dump chicken, soup, and peas over noodles. Add salt, ground black pepper, onion powder, and milk. 

Stir until well mixed. 

Place half of noodle mixture in lightly greased baking dish. Sprinkle handful of cheese over noodles in baking dish. This makes the inside extra cheesy!

Place other half of noodle mixture in baking dish. Sprinkle remaining cheese all over. 

Bake for 25 mins or until cheese is all melted and slightly browned. Serve plain or with piece of French bread. Enjoy!

Did you know?
On this day in 1923, the Velveeta Cheese Company is incorporated in Monroe, New York. Velveeta cheese was packaged using a 1921 invention of a tinfoil lining that could house the cheese inside a wooden box. Its special cooking properties quickly caught on. When melted, it was as smooth as velvet (hence its name), and it would never curdle when heated.  (Acquired by Kraft in 1927).