Chicken And Noodle Casserole Recipe
Chicken and Noodle Casserole is the perfect easy dinner recipe for busy weeknights and it will quickly become a family favorite meal.
Servings: 8
Calories: 593kcal
Ingredients
- 12 ounces egg noodles
- 2 cups cooked chicken, cubed
- 10.5 ounces can condensed cream of mushroom soup
- 10.5 can condensed cream of chicken soup
- ⅔ cup sour cream
- 1½ cups frozen mixed vegetables
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 cup bread crumbs
- ½ cup butter, melted
Instructions
- Preheat oven to 350º and coat a 9"x13" pan with cooking spray.
- Cook egg noodles according to package directions for al dente then drain. Pour into casserole dish.
- In a large mixing bowl, combine the cooked chicken, soups, sour cream, vegetables, milk, and cheese. Stir until mixed together.
- Pour sauce over the noodles in baking pan and mix everything together.
- Sprinkle the top of casserole with bread crumbs. Then Drizzle with melted butter.
- Bake for 20 minutes, until breadcrumbs are toasty and casserole is bubbly.
Notes
Make sure your chicken is fully cooked before adding to the casserole.
For extra depth of flavor add in some sautéed celery and onions.
Don't over cook the noodles or they will be too soft and mushy. Cook according to the package directions for al dente.
Store baked Chicken Noodle Casserole in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave and you can add a little milk if needed.
Nutrition
Calories: 593kcal | Carbohydrates: 50g | Protein: 30g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 141mg | Sodium: 716mg | Potassium: 435mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2575IU | Vitamin C: 4mg | Calcium: 315mg | Iron: 2mg