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I read an article once on how to prepare yourself and your house
for Christmas and avoid exhaustion. This miracle plan began the first week in
September, and continued up until days before Christmas. It involved cleaning
one room per week, making one appetizer or cookie per week, and making one
casserole per week, all of which were supposed to be put into the freezer to
pull out later as needed. So, if someone were to drop in unannounced, you had
appetizers to pop into the oven on hand. When holiday decorating and shopping
became frantic, you could pull a casserole out of the freezer to feed yourself
or your family. Because you had been deep cleaning your house, one section at a
time since September, all it needed during the heat of the holiday season was light
dusting and a run of the vacuum. Cookies? No problem! You have a freezer full
of them ready to be baked or thawed.
It sounded like such a good idea that I tried it. By the third week I was
exhausted. No way could I keep up with such a hectic schedule while maintaining
my current lifestyle. Had I continued, I can tell you one thing, this casserole
would have been one that I’d have made. It goes together easily, makes use of
various pantry staples, and other things that are often found on hand, and it’s
tasty and comforting. I won’t ask you to give the holiday prep plan a try, but
do take a chance on this casserole. You won’t be sorry.
Crunchy Chicken Noodle Casserole
1 c. dry medium egg noodles
1 c. shredded cooked chicken
1 14.5-oz. can corn
1/2 c. whole milk
1 can cream of chicken soup
1/2 c. minced onion
1/2 c. minced Melissa’s
roasted red bell peppers
1 clove garlic, minced
1 c. shredded Gruyere cheese
4 slices bacon, cooked and crumbled
3/4 c. French fried onions
Salt and Freshly ground black pepper, to taste
Cook egg noodles according to package directions; drain and set aside.
Preheat oven to 350°F. Spray a 1.5
quart casserole dish with Pam. In a medium
bowl, combine egg noodles, chicken, corn, milk, soup, shallot, peppers, garlic,
cheese, bacon, and salt and pepper. Pour into prepared casserole dish. Sprinkle
French fried onions evenly on top and bake for 30 to 35 minutes until hot and
bubbly.
