If you have fond memories of walking into mom or grandma’s house to the scent of delicious food smells wafting in from the kitchen, chances are chicken was one of the dishes tantalizing you.  Here is a great old recipe for Mary Esther’s Chicken Casserole.  This is a great economical way to serve dinner for your family.  This one dish has meat, pasta, vegetables, and dairy.  If you are a working mom or having an especially busy day you can still make this recipe work for you.  Pick up a deli roasted chicken rather than cooking your own.  While the noodles cook, you will have the time to remove the chicken from the bone.  Then you can quickly toss the ingredients together and it only has to bake for 30 minutes.  Add a salad and you are ready to gather the family around for a quick, easy, and tasty meal.

MARY ESTHER’S CHICKEN CASSEROLE

6 to 8 pieces chicken, white or dark1 pkg (8-oz) egg noodles1/4 cup margarine2 medium onions, chopped3 tbsp flour2 cup milk2 tbsp parsley flakes1 3/4 tsp salt1/8 tsp pepper2 tsp Worcestershire sauce1 cup cottage cheese (small curd)1 pkg (10-oz) frozen peas1 1/2 cups sliced carrots, cooked1 cup shredded cheddar cheese3 tbsp Miracle WhipCook chicken and remove from bone. Cook the noodles. Set to one side while preparing the sauce. To make sauce: Melt the butter and add onions, saute just until onions are slightly cooked. Stir in flour and cook for about 1 minute. Add milk, parsley and the seasonings. Cook until smooth. Combine chicken, noodles, vegetables, and the sauce and the Miracle Whip. Bake in a large casserole covered for 25 minutes at 350 degrees. Remove cover and sprinkle with the cheddar cheese and continue baking five more minutes or until cheese is melted.

Note:  For today’s busy cook, a deli roasted chicken would work easily in this recipe.

Enjoy!

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