This week we have a “chicken” noodle casserole that is made with just a bunch of stuff I happened to have around the kitchen. This is one of my favorite ways to cook because it really brings out the lazy in me since I don’t have to go to the store. Casseroles often happen in this way, and experimenting is always encouraged when making any casserole.

The recipe is easy, and the leftovers heat up nicely. And, this meal is awesome for comfort food when the weather is getting colder.

Start by boiling the noodles according to the package directions.

While the noodles are boiling, heat the onion in the olive oil over medium heat.

As the onions start to get translucent, add in the Chic’n strips and heat according to package directions, turning frequently until slightly browned on all sides.

Pre-heat the oven to 375.

Mix the gravy packets into the two cups of water and microwave to make the gravy, about two or three minutes, stopping to stir a couple of times, or whatever the directions say.

Once the noodles are done, drain well and put into a large casserole dish.

Stir in the onions and Chic’n Strips and any seasoning you might like.

Next stir in the gravy and combine all the ingredients together to make a consistent mixture throughout the dish.

Top with the shredded cheese or Daiya, then breadcrumbs and thin pats of margarine.

Bake for about 30 minutes or until the top is golden brown.

Ingredients

1 package (1 pound) noodles

2 tbsps. olive oil

1 small onion, diced

1 package Morningstar Farms Chik’n Strips Meal Starters

2 packets of vegetarian gravy mix

(Hain makes a great chicken flavored one)

2 cups water

1 cup shredded cheese or Daiya vegan cheese

1/4 cup bread crumbs

1/4 to 1/2 stick of margarine