This one is adapted from Chef Tess’s version of this meal. My family doesn’t like mushrooms, and I substituted the chicken TVP chunks in place of the freeze-dried chicken. One of the things that I love about these meals is how customizable they are! Feel free to sub out different vegetables or mix up the ratios – I think this would be great with extra freeze-dried carrots in place of the peas, or go with extra corn.
A simple but flavorful chicken casserole dish that is sure to please!
- 1 3/4 cup egg noodles
- 1/2 cup freeze-dried vegetable mix
- 1 cup freeze-dried chicken chunks or chicken TVP
- 1/2 cup freeze-dried peas
- 2 tablespoons dehydrated minced onions
- 1 teaspoon Italian seasoning
- 1/2 cup cheese powder
- 1/3 cup non-fat dry powdered milk
- 1/3 cup sour cream powder
- 1/4 cup butter powder
Put all ingredients into a quart-size wide-mouth mason jar and shake to settle contents.
Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you'd like.)
Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
Label and date. Store in cool, dry location.
Gently pry lid off of jar and discard. Remove oxygen packet (if used). Empty contents of jar into casserole dish. Add 4 cups hot water and let sit for 5-10 minutes. Cover and bake at 350 degrees Fahrenheit for 35 minutes.