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
Ingredients
- 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
Instructions
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Preheat oven to 375 Degrees
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Cook the noodles according to package directions and drain
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While noodles are cooking,combine the rest of the ingredients in a casserole dish (except chips)
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Fold in cooked noodles and even out
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Sprinkle crushed up chips on top of the casserole
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Bake at 375 for about 30 minutes until heated through and golden brown on top.
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My family eats this with applesauce...Ick
