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CHICKEN NOODLE CASSEROLE

One of my all-time favorite comfort foods, this chicken noodle casserole is cheesy and delicious. I know the word "casserole" has fallen out of favor in today's more trendy and spendy food world, but it can be prepared with whole grain and low fat ingredients to suit almost any diet. This simple recipe is perfect for leftover grilled chicken breasts or baked chicken, but good enough to make with chicken the first time around and eat as leftovers the next day. With only six ingredients in this go-to recipe, you probably have the ingredients on hand for dinner tonight. Serves 6-8.

INGREDIENTS:
2-3 cups of shredded chicken
2 cups shredded cheddar cheese (can be 2%)
3/4 cup low-fat mayonnaise
1/4 - 1/2 cup of dill pickle juice (just use what's in your pickle jar)
one bag of egg noodles (can be whole wheat)
1 -2 cups of chicken broth
salt and pepper to taste

INSTRUCTIONS:

1. If chicken is not already cooked, season with salt and pepper and cook in crock pot, bake or grill until done. Shred cooked chicken and set aside.

2. Preheat oven to 350 degrees.

3. Add chicken broth to 1-1/2 cups of water and bring to a boil.Add noodles and cook until done. Rinse and set aside.

4. Mix noodles and chicken in a large bowl. I chicken wasn't heavily seasoned when it was first cooked, add salt and pepper to taste. Add in pickle juice, mayonnaise and grated cheese and mix thoroughly.

5. Spread in 9x13 pan and bake for 15-20 minutes until cheese is thoroughly melted.

This recipe freezes well and lasts in the refrigerator for up to a week. Give it a shot next time you're looking for an economical, tasty, healthy and nostalgic meal. Your kids will love it too!

Learn more about this author, Kathy McCabe.
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