Taste like Home : Chicken Noodle Casserole, Brussel Sprout Salad & Leftover 7 Layer Salad

Chicken Noodle Casserole

Prep Time : 15 minutes   Cook Time : 30 minutes
Chicken Noodle Casserole has all the elements of a classic, comforting dish and more! It is positively perfect to serve on a chilli fall evenings or whenever you’re in need of some yummy comfort food! 
Plus a Little Chicken Noodle anything couldn't help keep our immune systems up during this time in our lives!  Cold & Flu Season is just around the corner, so let's feed our bodies and keep them healthy.  I know casseroles aren't 'healthy' per-se, but hey it's Harvest!
This is casserole super quick to put together right before you bake it, but I always makes sure to have a few cooked Shredded Chicken on hand.  It's so simple to bake a handful of Chicken Breasts at 350' for about 45 minutes. 
A habit I start years ago to make easy grab and go for Chicken Sandwiches or cooked chicken for salads at work!


2 cups Egg Noodles,  uncooked

2 cups Chicken Breast,  cooked & Shredded

1 Pkg. Frozen Peas & Carrots

1( Pkg. Frozen Corn

1 cup Milk

1 10 oz. Can of Cream of Chicken Coup

10 oz. Can Cream of Mushroom Soup

Salt and Pepper, to taste

1/2 Tablespoon Dried Minced Onion

2 Tablespoons Butter,  melted

1/2 teaspoon Garlic Powder


  1. Preheat oven to 350° F. Spray a 9×13 inch baking dish with nonstick spray.
  2. Boil egg noodles according to package directions. Drain water.
  3. Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
  4. Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving.

Brussel Sprout Salad

Prep Time : 15 minutes   Chill Time : 1-2 hours   Serves: 4-6
Another Amazing Magnolia Table recipe, we are absolutely in love with!
Shredded Brussels Sprouts, fresh blueberries, toasted almost and poppy seeds are an unexpectedly delicious combination that's also super healthy.  The sweetness of the berries and vinaigrette airs perfectly with the earthy, crunchy leaves and almonds.  
I prepped this salad the 2 days before.  I keep the vinaigrette made but in a separate bowl, so everything doesn't get soggy.  But if you can pre-chop the sprouts, and mix together with the blueberries and toasted almonds for quick assembly day of.


2 cups Brussel Sprouts, shredded

2 cups Blueberries

1 cup Sliced Almonds, toasted


1/2 cup Extra Virgin Olive Oil

1/4 cup Rice Vinegar

2 teaspoons Honey

1 Tablespoons Poppy Seeds

Salt & Pepper to taste


  1. Use a sharp knife to shred the sprouts crosswise, stoping about 1/2 inch from base (discard the base/stems).
  2. Transfer the sprouts to a large bowl.   Add Blueberries and Almonds and toss to combine.
  3. In a small bowl, whisk together the Olive Oil, Rice Vinegar, Honey, Poppy Seeds, Salt & Pepper.  Pour over the Salad and toss well to coat.
  4. Cover and refrigerate for at least 1 hours, up to 2hours.  Dust with chives and serve.

     For the 7 Layer Salad Recipe click HERE













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