Dottie was my mom. I lost her before I was grown up and have come to know her through recipes she left behind. She was an amazing cook and as a kid, I ignorantly refused her offers to teach me. Since where we live has turned into Narnia, in honor of our latest snow storm here is one of my favorite comfort foods. It is also the go-to dish I make when bringing a meal to someone in need of a dinner. Oh, and of course I morphed this recipe but in my heart, it's still Mom's.
INGREDIENTS
1 pkg of Wide Egg Noodles
2 cans Cream of Chicken Soup
1/2 can Cream of Celery Soup
12 oz can Evaporated Milk
2 big pinches Kosher Salt
4 cups Cooked Chicken (*I like to use my leftover Panko Chicken)
2 cups Shredded Cheddar Cheese
1 1/2 cups chopped celery
1 cup Slivered Almonds
1/2 cup Bread Crumbs
STEPS
1. Cook Egg Noodles al dente in large pot. Drain and place in large baking dish at least 11 x 13 in size.
2. Rinse out pot and add soups, milk, salt and celery. Heat through.
3. Chop chicken into cubes and add to pot. (* You can also use a cooked chicken from your grocer's deli)
4. Add cheese and stir frequently til mixed and melted. Pour over noodles in dish.
5. Sprinkle Bread Crumbs over top, then add the Almonds.
6. Bake at 375 for about 30 minutes or til hot.
Spot gives this 3 paws because the sizzling on the stove is a tad worrisome, but does she ever like it when we toss her some chicken as we're chopping! Reheats really well as a leftover and can be split into two pans and frozen up to 6 weeks. Good, fast and filling.
