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Southern Maryland is a beautiful piece of country nestled between the Chesapeake Bay and Potomac River. Our area is rich with farmland, Amish and Mennonite communities, farmer's markets, roadside stands, beautiful waterways and seductive scenery. Southern Marylander's are famous for crabs, oysters, rockfish, and "Southern Maryland Stuffed Ham." Although we are very proud of our famous dishes and relish every opportunity to get together to enjoy them, not everything we eat is seasoned with Old Bay. We do eat "regular" food too. :o) Many families have been here for generation upon generation, each of them blessing the next with many treasured recipes. Our region is populated with several military bases, giving us the added benefit of diverse recipe collections. I hope to share with you our true food heritage, our famous recipes, and some of the diversity we've picked up along the way.

Wednesday, November 5, 2008

Italian Chicken Noodle Casserole

We bought some of those pre-marinated chicken breasts and had them for dinner one night. They are pretty yummy! There were 2 breasts leftover and already cooked - so I decided to create something to stretch 2 chicken breasts out to feed a family of 7. I usually fly by the seat of my pants in the kitchen, so here's what we came up with:

2 chicken breasts (I used the pre-marinated kind and pre-cooked)
1 pkg angel hair pasta
1 can cream of mushroom soup
1 can cream of chicken soup
1 large can of sliced mushrooms
1 small can of sliced black olives
1 soup can of milk
2 tsp soy sauce (or teryaki sauce)
2 Medium Onions
2 cloves garlic
Italian Seasoning
Bread crumbs
Olive oil

Preheat the oven to 375

Start a pan of water and cook pasta according to package directions. Drain and pour into 9x13 casserole dish.

While the pasta is cooking, add about 2 TBSP of olive oil, 2 cloves of minced garlic, and 2 diced onions to a skillet and saute until the onions are almost done.

Pour the contents of the skillet into the casserole dish on top of the noodles.

Dice the 2 pre-cooked chicken breasts and add to the casserole dish.

Add drained mushrooms and olives.

In a separate bowl, mix together the cans of cream of mushroom and cream of chicken soups, 1 can of milk, 2 tsp soy sauce, and about 2 TBSP of Italian Seasoning. Mix it up until smooth :o)

Pour the soup mixture over the casserole and mix it all up.

Sprinkle about 1/2 cup of Italian Seasoned bread crumbs all over the top of the casserole.
(I had plain bread crumbs - so I put my breadcrumbs in a sandwich baggie, added a generous sprinkling of Italian Seasoning and some salt - shook it all up and sprinkled that on top of mine)

Drizzle about 1/4 cup olive oil over the top of the bread crumbs.

Bake in the oven for 25-30 minutes uncovered.

This turned out so yummy and creamy!

If I had parmesan cheese, I might have added that in too - but like I said, I was flying by the seat of my pants and trying to figure out how to feed 7 people with 2 chicken breasts and NOT have to go shopping. :o) And feed the crowd I did. They loved it!

To spice it up, you could make a side of tomatoes, olive oil, and diced onions to sprinkle on top, add some fresh shredded parmesan cheese, and serve with garlic bread.

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