Chicken & Mushroom Noodle Casserole

Just a very simple, comfort casserole.  It doesn't get any more basic.  You can add in any vegetables you desire, try out any new cheeses and top with your favorite crushed crackers or crushed croutons... ~Enjoy! Diane 

Chicken Noodle Casserole

Ingredients:
1 large onion, chopped
2 cups mushrooms, sliced 
3 tablespoons butter, melted
2 (10 3/4 ounce) cans cream of chicken soup
2 cups shredded cheddar cheese, divided
3/4 cup milk
3-4 cups cooked chicken, chopped
2 1/2 cups cooked noodles
salt & pepper, to taste 

Topping: 
1/4 cup Ritz crackers, crushed

Directions:
In a large pan or skillet over medium-high heat, saute onions and mushrooms in butter, until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and noodles; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake uncovered in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes. Serve Hot. 

Recipe & Photo by: Diane Baker for Canning and Cooking at Home