Our dear Aunt Fran led the charge of countless family adventures, but without a doubt she was the maestro of our annual beach camping trip. Not only did she orchestrate and execute all aspects of our week, she also saw to it that our every culinary need was met! What we sometimes affectionately referred to as “Camp Coronary” was a time that created indelibly etched memories that will be treasured forever. This recipe is my re-creation of the camp chicken noodle meal she made in a very large stock pot on an old camp stove.
This one’s for you Jer and Sarah!
4 baked boneless, skinless chicken breast halves
1 small onion, chopped
margarine or butter
1/2 pound fresh sliced mushrooms, sauteed
1 cup lite sour cream
1 can cream of chicken soup
1 large package of good quality wide egg noodles
shredded Monterey Jack cheese
kosher salt
dash of fresh ground pepper
nutmeg
Place seasoned chicken in a baking pan with a splash of sherry. Cover and bake at 350 degrees for about 40 minutes. Cool the chicken and shred or cut up, reserving the juice. Saute the chopped onions and sliced mushrooms in butter separately. Cook the noodles per package instructions, being careful not to overcook. When the noodles are finished, drain well. Stir together the sour cream and soup in a bowl. Combine the noodles, onions, sour cream and soup mixture in a greased 9 x 13 pan. Gently stir to blend all the ingredients well. Stir in the chicken. Add juice from the baking pan as needed to moisten. Stir in the desired amount of shredded monterey jack cheese and season to taste with salt and a hint of nutmeg. Fold in the mushrooms. Additional cheese can be added to the top of the casserole if desired. Sprinkle top with a pinch of nutmeg. Bake at 350 degrees about 15 to 20 minutes or until hot.
This is a great make ahead casserole – just remove from the refrigerator and bake before serving.
kayskitchendotnet 
Leave a Reply