Creamy Chicken & Mushroom Egg Noodle Casserole

Welcome to my childhood! One of the recipes I remember from my childhood is this casserole, completely made in the microwave and creamy and delicious. I also get to use one of my coolest pots which can go from the stove top into the oven or the microwave which makes it a very versatile dish - it is my Pyrex Visions Casserole Dish, I've had it for a few years and I love it every time I use it. Now I know many don't like mushrooms (myself included!) yet I like this dish, if you are very anti mushroom feel free to substitute cream of chicken soup.



Chicken & Mushroom Egg Noodle Casserole: Serves 4

1-1/2C Milk (I use Fat Free)
10.75oz Can Campbell's Cream of Mushroom (I used 98% FF)
8oz Egg Noodles - No Yolk (uncooked)
6 Chicken Drumsticks
1/2tsp Onion Powder
Salt / Pepper

In the bottom of a casserole dish mix the milk and soup together until incorporated. Gently add the noodles and stir to coat. Sprinkle the chicken legs with the onion powder, salt and pepper and place gently on top of the noodles. Cover with a piece of wax paper and microwave for 10 minutes on high. Remove the chicken, gently stir the noodles, replace the chicken and repeat twice more for a total of 30 minutes in the microwave. Continue this process until the noodles are cooked through and have absorbed the liquid. Remove the chicken and if it is finished cooking remove the skin and discard, then sprinkle with some more salt and pepper and remove from the bone and cut into small pieces, and stir into the noodles. If it is not cooked through remove it to a microwave safe plate and microwave the chicken until it has finished cooking through (my chicken took an extra 7 minutes).

Stir the cooked chicken with the noodles, serve and enjoy!

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WW: 10 Points Plus / serving (chicken once removed from the bone weighing in at 11oz)
To make 8 Points Plus / serving use: 7oz Soup, 1C Milk, 6oz Egg Noodles and 6 Chicken Drumsticks.