Printable Recipe
2-3 chicken breasts, cooked and shredded
2 cups of frozen veggies (whatever you like, broccoli, corn, peas, carrots, mix them all together), parboiled for one minute
1 cup of cooked noodles
1 can cream of mushroom soup
1 cup of mayonnaise
2 t. Worcestershire sauce
1 can mushrooms, drained
1 cup grated cheddar cheese
1 t. season salt
2 eggs, beaten
4 t. minced onion
Mix it all together and put in a 9 x 13 pan. Top with crumbled crackers (any kind will do, we like Ritz). Bake at 350° for 30 minutes or until bubbly.
Holly’s Note:
This is one recipe that a dear friend brought to us when I was on bed rest during one of my pregnancies. It’s good, easy and freezes well.
2-3 chicken breasts, cooked and shredded
2 cups of frozen veggies (whatever you like, broccoli, corn, peas, carrots, mix them all together), parboiled for one minute
1 cup of cooked noodles
1 can cream of mushroom soup
1 cup of mayonnaise
2 t. Worcestershire sauce
1 can mushrooms, drained
1 cup grated cheddar cheese
1 t. season salt
2 eggs, beaten
4 t. minced onion
Mix it all together and put in a 9 x 13 pan. Top with crumbled crackers (any kind will do, we like Ritz). Bake at 350° for 30 minutes or until bubbly.
Holly’s Note:
This is one recipe that a dear friend brought to us when I was on bed rest during one of my pregnancies. It’s good, easy and freezes well.
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