Chicken Chunks

Ingredients:

• 1-2 diced chicken breasts (think bite-sized pieces)

• 1 can of cream of chicken soup*

• 1 cup of milk (may need more)

• Elbow noodles (use about half of a 1lb box)

• 8oz shredded cheddar cheese (I like to shred mine fresh from a block)

• Salt/pepper to taste

• Additional seasonings: I like cumin and Tony’s Creole seasoning

• Optional: Panko crumbs to top the casserole

Directions:

1. Preheat oven to 400 degrees and spray a 9x13 casserole pan with cooking spray

2. Dice chicken into bite-sized pieces and add to the casserole pan

3. Add half a box of elbow noodles into the casserole pan with the chieken

4. Add cream of chicken soup and milk. Stir everything to combine it. Make sure it feels “wet” so that the noodles and chicken can cook without drying out

5. Add salt, pepper, and any additional seasonings. You can also dice peppers or another vegetable and add it now

6. Add about 80% of the shredded cheese in the casserole dish and stir to combine

7. Top the casserole with the remaining shredded cheese, panko crumbs, and I like to add parsley flakes to make it look fancy

8. Cover with foil and bake in the oven for 30 minutes

9. Remove foil and bake an additional 20-30 minutes

10. Enjoy!

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*I stopped by canned cream of chicken soup and now make it from the following recipe.

Cream of Chicken Soup from Scratch:

• 4 tablespoons butter

• ½ cup + 2 tablespoons flour

• 2 cups chicken broth

• 1 chicken bouillon cube, or 1 teaspoon Better Than Bouillon. (Optional- see notes.)

• 1 cup milk, preferably whole but any kind works

• ⅓ teaspoon of each:celery salt, onion powder, garlic powder, salt, pepper

Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.

This makes the equivalent of two cans of cream of chicken soup.

1. Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.

2. Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.

3. Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from heat.

4. Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.

5. Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.

6. Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.

7. Soup will continue to thicken upon standing.