Motherhood incorporates many different aspects and attributes, one of which is helping to guide and teach your children. Here is my post and and a fun project that I helped guide and supervise my daughter on. She's so independent, and I had to remember to be a good Mom and let her do this on her own. Admittedly, it kind of pained me to see her being so grown up in the kitchen...sniffle sniffle.
My youngest daughter is in the sixth grade, and she had a been assigned a fun project from her Teen Living Class. Her assignment was to find and prepare a healthy recipe that used at least 6 ingredients. Stipulations included no salads or smoothies.
Mom’s Review of Amber’s Chunky Chicken Noodle Casserole:
I was impressed with Amber’s choice of recipe (original basic recipe was from Campbell's® kitchen website, but we tweeked it a bit ) for many reasons. It was great that we had all of the ingredients on hand (yes!) and were able to substitute Fat Free ingredients without sacrificing the taste of the casserole. I love the fact that its a relatively balanced meal that had made enough for everyone to have seconds and was able to be put away for left overs for another day.
Prep: Amber was well organized with getting all of the necessary ingredients out and pre measured accordingly. Amber said that it was easy, and she handled it all on her own very well.
Cooking: Amber waited for the water to boil and cooked the Egg noodles as directed. She followed the tweeked recipe exactly and combined all of the ingredients in the casserole pan and baked it for 25 minutes. Amber even remembered to set the timer, which was also impressive.
Taste: We have a large family, so this was a great, frugal recipe. It was well balanced and really appealed to everyone, from the youngest picky eaters to health conscious Dad. It has been a long time (that I can remember) that the family has actually been excited about having leftovers.
Clean Up: This was very minimal and easy for Amber to do all on her own, without any complaints! All of the ingredients were utilized, so there was no waste.
The Verdict: Success! We would honestly love to make this again. It’s an easy enough recipe that all of our kids could help participate in the prep!
Amber's Chunky Chicken Noodle CasseroleIngredients:
1 can (10 3/4 ounces) Campbell's® 98% Fat Free Condensed Cream of Mushroom Soup
1 can (10 3/4 ounces) Campbell's® 98% Fat Free Condensed Cream of Chicken Soup
1 and 1/4 cups Skim milk
4 cups frozen mixed peas and carrots, slightly thawed
4 cups cubed, cooked, skinless chicken breast ( easy enough because we used Berkley & Jensen brand canned Chunky Chicken In Water)
8 cups medium Fat Free Egg noodles, cooked and drained (we used No Yolks)
1/3 cup grated Fat Free Parmesan cheese (We used Kraft)
1 teaspoon Fresh ground black pepper
1 and 1/4 cup Fat Free Shredded Cheddar cheese (We used Crystal Farms)
Pre-Heat the oven to 400°F. Stir in the 2 cans of soup, Parmesan cheese, black pepper and the milk together in a Large mixing bowl. When it is mixed well, gradually add all of the chicken to the mixing bowl and continue stirring and mixing to coat the chicken well. Combine the mixed peas, carrots and egg noodles in a large, lightly greased casserole dish/pan. Scoop all of the chicken mixture into the casserole dish/pan, mixing everything well with a large wooden spoon.Bake for 25 minutes or until the casserole is hot and slightly bubbling. Stir the cooked casserole well. Sprinkle the Fat Free Shredded cheese generously over the top of the casserole mixture. Let it stand until the cheese is melted. Serve warm.
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