Chicken noodle casserole is a comforting throwback meal that’s easy to make, and perfect to feed a crowd.
Call me strange, but dining hall food in college (which happens, oddly enough, to be very close to the aforementioned list) never creeped me out like it did some of my roommates.
One of my favorite old classics to make these days is chicken noodle casserole.
I also love its distant relative “tuna noodle casserole,” but some discerning family members refuse to eat it, so therefore I don’t waste my time making it.
Pick your battles, I say.
Chicken noodle casserole: it’s creamy, cheesy and hearty, and it’s also a great way to use up leftover roast chicken!
Don’t have any leftover roast chicken?
Just pick up a small rotisserie chicken from the grocery store.
OR, buy packaged roasted chicken strips—it really doesn’t matter.
The point is to keep it simple!
Here are some of the tools I use: