Wednesday, July 6, 2016

Frontier Chicken and Noodle Casserole

      Mr. Food brings us this peachy little casserole, it's easy to assemble and perfect for dutch oven cooking.  To streamline the process, prep your ingredients at home, store them in zip lock bags and pop them in your cooler.  If you make the noodles ahead of time, add a dash of olive oil after you've drained them to prevent clumping.  You can even stir the ingredients together right in your oven.  In my 10 inch dutch oven, the casserole baked for a total of 40 minutes with 10 coals in a ring around the bottom, 14 placed in a ring around the outside of the lid with 6 more briquettes spaced evenly in the center.  I doubled the amount of crushed chips but if you prefer a crumb topping, toss panko breadcrumbs with a little melted butter and sprinkle over the noodle mixture just before baking. 

Frontier Chicken and Noodle Casserole
1 pound cooked boneless, skinless chicken breast halves, cubed
2 celery stalks, chopped
1 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
2 cups fine egg noodles, cooked and drained
1/4 cup mayonnaise
1 10.25 oz can cream of chicken soup
1 cup crushed potato chips

     Lightly oil or spray 10 inch dutch oven.
     In a large bowl, combine all ingredients except potato chips; mix well.
     Spoon mixture into prepared dutch oven and top with crushed chips.
     Bake at 350 degrees for 35-40 minutes or until golden and heated through.
     Makes 4-5 servings.

Top noodle mixture with crushed potato chips

Bake at 350 degrees for 40 minutes

Crunchy, creamy and seriously comforting


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