Crunchy Chicken Noodle Casserole

I read an article once on how to prepare yourself and your house for Christmas and avoid exhaustion. This miracle plan began the first week in September, and continued up until days before Christmas. It involved cleaning one room per week, making one appetizer or cookie per week, and making one casserole per week, all of which were supposed to be put into the freezer to pull out later as needed. So, if someone were to drop in unannounced, you had appetizers to pop into the oven on hand. When holiday decorating and shopping became frantic, you could pull a casserole out of the freezer to feed yourself or your family. Because you had been deep cleaning your house, one section at a time since September, all it needed during the heat of the holiday season was light dusting and a run of the vacuum. Cookies? No problem! You have a freezer full of them ready to be baked or thawed.

It sounded like such a good idea that I tried it. By the third week I was exhausted. No way could I keep up with such a hectic schedule while maintaining my current lifestyle. Had I continued, I can tell you one thing, this casserole would have been one that I’d have made. It goes together easily, makes use of various pantry staples, and other things that are often found on hand, and it’s tasty and comforting. I won’t ask you to give the holiday prep plan a try, but do take a chance on this casserole. You won’t be sorry.

1 c. dry medium egg noodles
1 c. shredded cooked chicken
1 14.5-oz. can corn
1/2 c. whole milk
1 can cream of chicken soup
1/2 c. minced onion
1/2 c. minced Melissa’s roasted red bell peppers
1 clove garlic, minced
1 c. shredded Gruyere cheese
4 slices bacon, cooked and crumbled
3/4 c. French fried onions
Salt and Freshly ground black pepper, to taste

Cook egg noodles according to package directions; drain and set aside.

Preheat oven to 350°F. Spray a 1.5 quart casserole dish with Pam. In a medium bowl, combine egg noodles, chicken, corn, milk, soup, shallot, peppers, garlic, cheese, bacon, and salt and pepper. Pour into prepared casserole dish. Sprinkle French fried onions evenly on top and bake for 30 to 35 minutes until hot and bubbly.