Halloween traditions tend to wax and wane as the kids become older. My 11yo spent this Halloween on the porch with a carved out pumpkin on his head terrifying the neighborhood babies. Hey, at least I know where he was, right?
One tradition that is NOT allowed to go by the wayside is Halloween night dinner. I have been making Chicken Chip Casserole for about 6 or 7 years now on Halloween. It’s a hearty meal great for gearing up for a night trudging around in the freezing cold to procure sugary snacks for hyper kids that don’t need it. Also – it’s not sweet, so it doesn’t add to the sugar overload.
This is also what I’d call a budget meal. The recipe calls for rotisserie chicken, because that’s the way I like it, but you could use canned chicken or even tuna if you like that stuff. I’ve used canned chicken in a pinch, but I wont open a can of tuna during the zombie apocalypse so it wont happen on Halloween….gross.
Here are the steps and the directions, feel free to make this recipe your own though – its a good “i forgot to take something out” recipe also.
Chicken Chip Casserole
- 2 C Rotisserie Chicken - chopped into 1/2 inch chunks
- 1 package No Yolks Egg Noodles I have also used whole wheat egg noodles with great results
- 2 Cans Cream of Chicken Soup
- 1 Can Milk about 3/4 Cup
- 1 Can/Jar Mushrooms optional
- 2 Cups Crushed up Plain Potato Chips
- Salt & Pepper
Preheat oven to 375 Degrees
Cook the noodles according to package directions and drain
While noodles are cooking,combine the rest of the ingredients in a casserole dish (except chips)
Fold in cooked noodles and even out
Sprinkle crushed up chips on top of the casserole
Bake at 375 for about 30 minutes until heated through and golden brown on top.
My family eats this with applesauce...Ick