google.com, pub-2484077384749308, DIRECT, f08c47fec0942fa0
6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b
Let's Be Social!
Meet Noreen!
Welcome to Noreen’s Kitchen!
I’m so happy you’re here. Pull up a chair, grab a cup of coffee, and stay awhile. This little corner of the internet is all about comforting recipes, vintage inspiration, family traditions, and simple joys from the kitchen and home. Whether you’re looking for an old-fashioned favorite, a bit of encouragement, or just a cozy place to visit, I hope you feel right at home here.
Real Food for Real People, Real Easy.
WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES! COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM! HAPPY EATING!
Noreen's Kitchen
Chicken Divan
Noodle Bake
Chicken Divan
Noodle Bake
Ingredients3–4 cups cooked chicken, shredded
2 (12 oz) bags frozen broccoli florets
1 lb medium egg noodles, cooked
1 can cream of chicken soup
1 can cream of celery soup
1 cup mayonnaise
1 cup sour cream
4 cups shredded cheddar cheese
1/2 cup grated Parmesan2 cups crispy fried onions Step by Step InstructionsPreheat oven to 350 degrees.
In a large bowl, combine both soups, sour cream, mayonnaise and 2 cups cheddar cheese. Mix well.
Divide the noodles between each pan and layer over the chicken.
Divide shredded chicken evenly between two 9x13 pans. Divide broccoli evenly and layer on top of the chicken in each pan.
Toss the chicken, noodles and broccoli and spread evenly. Evenly divide the sauce over the top of the broccoli. Spread to cover.
Sprinkle one cup of the remaining cheddar cheese over the top of each pan. Sprinkle one cup of crispy fried onions evenly over the top of each pan.
Finally, sprinkle each pan with 1/4 cups of grated Parmesan.
Bake, uncovered for 25 to 30 minutes or until onions are crispy, cheese is melted and the bake is somewhat bubbly. Remove from oven and allow to cool for 10 minutes before serving.
TO PREP FOR FREEZING;
Leave off the crispy onions.
Cover with parchment and double or heavy duty foil. Then I like to put my casseroles in a 2 gallon ziplock bag and freeze.
When you want to bake, thaw completely in the fridge overnight.
Before baking sprinkle with crispy onions. Bake at 350 for 35 to 45 minutes.
NOTE: This recipe can easily be cut in half, or you can divide it up into 4 8-inch square pans or individual servings if you are a couple or single person and freeze.
Enjoy!
Noreen's Kitchen © ALL RIGHTS RESERVED.