Chicken Casserole

23 Sep

Dinner on Wednesdays have to simple and something that Big Kid can eat quickly (hopefully) and without fuss. He has his Mandarin class at 6pm which means we have to be out of the house by 5.45pm which means he has to start eating at 4.45pm. Yes, he needs an hour because he can be that slow at eating. I usually serve pasta or fried rice/noodles on Wednesdays.

Today I made the Tuna Casserole recipe from the new PBS Kitchen Explorer website except I used leftover chicken salad instead of tuna. And I didn’t have celery but I have a bag of carrots. And I didn’t have chicken bullion cubes so I used chicken stock concentrate. I used safflower oil instead of butter. And I didn’t have mushrooms too. Okay, so I made a chicken casserole that resembles the tuna casserole. It turned out great, just the way the tuna casserole was supposed to taste, I think, except there’s no tuna, there’s chicken… you get what I mean.

Chicken Casserole Recipe


6 oz dried curly egg noodles
1 medium onion, finely chopped
2 tablespoons cooking oil
2 carrots, finely chopped
1 teaspoon salt
1 cup water
2 teaspoon Maggi chicken stock concentrate
1 cup whole milk
2 tablespoons cornstarch
1 cup package shredded medium Cheddar cheese, divided
3/4 cup frozen peas
1/4 cup frozen corn
5 oz chicken salad (steamed chicken breast, chopped and mixed with mayonnaise)
1/2 teaspoon pepper
1 cup potato chips, gently crushed into smaller pieces


1.  Preheat oven to 375°F.
2.  Cook noodles in a large pot of salted boiling water according to package directions until al dente.  Drain noodles and set aside.
3.  Sauté onion in oil in a 12″ heavy skillet over medium heat for five minutes.  Add carrots and salt and cook for five minutes longer.
4.  Dissolve chicken stock concentrate in water and stir in.
5.  In a small bowl, whisk milk and cornstarch until completely dissolved.  Add the milk mixture and 3/4 cup of cheese to the skillet and stir everything until well incorporated and sauce is nice and thick.
6.  Add noodles, peas, corn and chicken and gently fold them in.
7.  Season with pepper and additional salt to taste.
8.  Sprinkle remaining cheese and crushed potato chips evenly on top.
9.  Bake for 25 minutes or until golden brown on top.
(If you don’t have a oven-proof skillet, pour casserole into a 9″ x 13″ baking dish after Step 7 before continuing.)


Posted by on September 23, 2010 in Cooking, Food


Tags: , ,

4 responses to “Chicken Casserole

  1. yanny

    September 23, 2010 at 10:11 am

    That’s what cooking is all about – cook with what you have and you will come out with something different yet can be surprisingly delicious. The next step will be cooking without thinking of a recipe which was not in our dictionary decades ago. Our ‘recipe’ is mum’s cooking or what you used to eat at home.

    • Ker-Yng

      September 23, 2010 at 2:13 pm

      Sometimes I do that, cook without a recipe, but if I want a sure result I’ll follow a recipe.

  2. alice

    September 28, 2010 at 12:26 am

    Gorgeous chicken casserole!! I want to try your version 🙂

    • Ker-Yng

      September 28, 2010 at 10:55 am

      Aw, thanks, Alice. Nice of you to come by. 🙂


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