Everyone seems to have their own version for a Chicken Casserole and my mom and my mother-in-law were no different when I first married. Each wanted to know that I was using their recipe with some regularity.
It was a little stressful considering I wanted to put my own mark on the whole thing. After all......it was MY kitchen, right?
So....I combined the two recipes. Well, actually I combined the parts of both recipes that I liked, and this recipe has seen us through busy school days, nights at the ball field, and serves as a type of comfort food when we need it.
It's one of those things I make with NO recipe. I just know what it should look like. So.....I'll try......TRY to get it written down here.
First take one box (16 ounces) of linguine and cook it according to the package. I salt the water and add a little olive oil. I sample the noodles while they cook to make sure I don't get them too done......I generally take the pot off the stove once the noodles reaches the al dente stage.
Drain the noodles.
In the meantime chop one medium size onion. Throw it in a bowl with 2 cans of Cream of Chicken Soup.
Mix in one 8 ounce container Sour Cream, salt and pepper to taste, a small package of slivered almonds.
Add in 2-3 cups of diced, cooked chicken. I generally buy 2 packages of the diced, cooked chicken at the grocery store to save myself a step. I stick to breast meat.....
Mix everything well.
Add the noodles and mix again very well to coat the noodles.
Pour the noodle/chicken mixture into a glass 13 x 9 baking dish.
Melt 1 stick butter in a 4-cup glass container. Once melted mix in 2 cups Pepperidge Farm Stuffing Mix. Coat the dried breadcrumbs with the butter.
Spoon the breadcrumbs over the casserole.
Bake at 350 degrees for 15-20 minutes or until bubbly around the edges.
I generally serve this casserole with a nice green salad and rolls.