Now we DID veer off the recipe a tad-we didn't have any egg noodles and had to sub elbow macaroni, and we like cheese and french fried onions (seriously the 5 yr old would eat the whole can if we let her) on top. But we kept it simple like the recipe says.
Here's a picture of day 2 (as I apparently click 'take the freakin picture' on the cell phone well enough, and it didn't take a pix when it came out of the oven..sigh..new smart phone later today, don't worry!)
This is the perfect recipe for leftovers, and it heats up really well on day 2, you just add some more cheese to it. It also is SO easy to make, that making a double match means you'll have a casserole ready to go in the freezer at any time!
Original Chicken Noodle Ro-Tel Casserole
4 cups uncooked egg noodles, cooked and drained (we used the same amount in elbows)
2 cans (10 1/4 oz.) condensed cream of mushroom soup (you can also sub cream of mushroom and chicken (a new flavor) and cheddar cheese soup for one of the cans if you want it really cheesy)
1/4 cup milk
1 cup cubed cooked chicken (we used 2 cans of chicken, or you can use leftovers)
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chiles
1 box (10 oz.) frozen mixed vegetables, thawed and drained (we used leftover peas and corn from the night before)
1. Preheat oven to 350 degrees F.
2. Boil and drain your pasta.
3. In a large bowl, combine all ingredients.
4. Spray a 9 x 12 x 2-inch baking dish, with cooking spray, or olive oil.Add combined ingredients.
5. Cover and bake for 30 minutes or until heated through. Makes 8 servings.
Note: We baked for 20 min, then added Monterey Jack and then the French Fried Onions on top, and baked for the remaining 10 minutes. You can also substitute cheddar or any cheese mix your kids like).
6. Serve with salad and rolls.
For leftovers, we always spread out a helping on a plate, put more shredded cheese on it and microwave to heat/melt the cheese. Mix together and serve. It reheats wonderfully!