Smoked Chicken Casserole

The leftover dilemma is one that’s been the bane of many cooks for years. On the one hand, it’s wasteful to throw out perfectly good food. But on the other hand, some are just hard to keep/reheat.

Leftover chicken is one food that most cooks don’t mind. In fact, some relish the opportunity to let the fowl star again. I’m one of those people.

Today, I had a pile of leftover smoked chicken. I could have used it in a number of dishes, including soup, but chose to put it to use in a casserole (recipe follows).

Casseroles sometimes get a bad rap in the culinary community but are a great way to make use of leftover ham, turkey, beef or chicken. They also have the reputation of being able to go together in a hurry.

Smoked Chicken Casserole
2 cups smoked chicken, shredded
6 ounces egg noodles
½ cup onion, diced finely
½ cup celery, diced finely
1 cup frozen peas
1 10½-ounce can cream of mushroom soup
½ cup milk
2 tablespoons Miracle Whip
Salt and lemon pepper to taste
Preheat oven to 325 degrees. Cook noodles according to package instructions. Meanwhile, mix remaining ingredients in large bowl. Add cooked noodles and mix. Pour into greased casserole dish and bake for 30 minutes or until done.
Yield: Serves 4.