Steps
- Drain tuna/chicken.
- In large bowl, add all ingredients and mix well, breaking up tuna/chicken.
- Spray oil on all sides of casserole dish, and add mixture.
- Bake at 350°F for 30-45 minutes, or until top of casserole starts to lightly brown.
Notes
- If you don’t have or like store-bought Cream of Chicken, you can make your own quick white sauce (béchamel). On medium-low heat, combine 3 Tbsp butter + 3 Tbsp flour + 1 cup milk. Keep whisking so it doesn’t burn or lum.
Ingredients
- 1 bag egg noodles, cooked al dente
- 2 cans solid white tuna in water, or 2 large cans white meat chicken
- 1 can cream of chicken soup, or make your own white sauce (see below)
- 1-1.5 can fulls of milk, ~10.5oz
- 4" (or 4oz by weight) Velveeta cheese, cut into cubes.
- pepper, to taste
- celery salt, to taste
