Julie Bove wrote in rec.food.cooking:

> cshenk wrote:
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"KenK" > wrote in message
> > > ...
> > > > A chicken noodle casserole recipe I DLed and tried was not very
> > > > good. Could someone post a favorite please?
> > >
> > > What I've been making for my daughter is (and I don't measure
> > > ingredients), about 3 servings of cooked pasta, a can or box of
> > > cream of chicken soup, large can of peas drained, a little bit of
> > > pepper and parsley and a large can of chicken, drained. You can
> > > add some onions and mushrooms to this if you want. Bake at 350
> > > for about a half an hour or in the microwave for a few minutes
> > > until heated through. If you don't want to use the soup, you
> > > could use a jar or box of gravy. Works just as well.
> >
> > Thats one of the recipies out of the 'Campbells cooking' (book based
> > on the soups) pretty much.
> >
> > I see lots of folks dissing it but for a fast fix, it's not that
> > bad. What you have there is the basics but the proportions feel a
> > bit off (then again, I do not know what a 'serving of pasta' is for
> > you).
>
> I have to make my casseroles with less of the starches and more of
> the meats and such. Normally I would put more meat in it still but
> she has been having some stomach issues so I felt that more carbs
> wouldn't be a problem. 1/2 cup cooked is a serving for us.

Ok in that case, a can of soup would be off (too soupy) but it's not a
terible mix there. It's not far off what most here actually do
probably on a weekday when pressed for time.

It it seems too liquid, try 1/2 can soup next time (or equal of gravy
by volume) and next day you can use the rest of the soup with something
else or freeze it in ice-cubes and use at need.

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