oh my blog!- Laura Darby Singh -

So here’s what you’re gonna need:

• about 2.5 pounds of skinless boneless chicken breast, chopped into ~1 inch cubes
• 2 cans of chicken broth
• 1 can condensed cream of broccoli soup
• 1 can condensed cream of celery soup
• ~14 ounce can of cut green beans
• ~14 ounce can of corn kernels
• ~14 ounce can of sweet peas
• ~7 ounce can of carrots
• ~4.5 cups of dry hearty egg noodles

FOR THE CRUST:

• stick of butter
• 2 cups of biscuit-making powder (I used Jiffy)
• 1.5 cups of milk

SPICES:

• oregano
• cayenne pepper
• basil
• rosemary
• sea salt

Preheat oven to 350°.
Take your egg noodles and put them in boiling water for about 5-7 minutes

Drain all of the cans of vegetables.
Combine everything into a big mixing bowl except the ingredients for the crust, including the egg noodles that you’ve boiled and drained

Spice quantities:

• 2 TBSP Rosemary
• 1 TBSP Basil
• .5 TBSP Oregano
• .5 TBSP Sea salt
• .5 TBSP Cayenne

Pour chickeny goodness into a 9×13″ baking dish that you’ve greased. You’ll likely have extra fixings so we just made a second mini-casserole too

Melt the butter. Mix it with the biscuit stuff and the milk until it’s smooth. Slowly pour it over the top of your chickeny goodness that’s in the dish

Cook for an hour. Delicious!