On days where we are busy, getting off work or just feel like doing nothing, one word pops in our head to make for dinner… Casserole, but some of us, myself included, used to think that a casserole requires a whole lot of work but in reality, it can be done quick, it can be easy and it can still be fresh and great tasty. Today I will be sharing my recipe for a delicious duo of chicken and tuna inside of a cheesy herb casserole.
What you’ll need:
- 4 cans of tuna
- 1 2/3 cups of water
- 2 cups of milk
- 3 tablespoons of butter
- 1/3 cup chopped green onions
- 3 tablespoons of fresh chopped parsley
- 2 chicken breasts ( chopped and cooked )
- 2 1/2 cups of fresh peas
- 1 1/2 cups sharp cheddar cheese
- 1 cup of Parmesan cheese
- 1 tablespoon of ground black pepper
- 2 teaspoons of sea salt
- 1 bag of egg noodles
- 1/2 cup chopped fresh basil
On a medium sized pan, season your two chicken breasts with black pepper and sea salt and place it in the oven for twenty minutes or until fully cooked at an internal temperature of 165 degrees or higher. Once out of the oven, chop them into medium sized cubes and set aside.
In a large bowl, mix your tuna, chopped chicken, peas, green onions, cooked egg noodles, water, milk, butter, black pepper, sea salt, cheddar and parmesan cheese and pour into a large casserole pan and have the oven preheated at 400 degrees. Top with a little cheese and fresh basil and cook for 10 to 15 minutes or until the cheese starts to brown slightly. Let your casserole cool and dig in!