Chicken Noodle Casserole
Delicious Chicken Noodle Casserole, perfect for a comforting meal.
Equipment
- 9×13-inch baking dish
- large bowl
Ingredients
- 2 cans (12.5 ounce) chunk chicken breast, drained or about 3 cups of store-bought rotisserie chicken, diced
- 2 cans (10.5 ounce) cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- ½ onion finely diced optional, could use about 1 Tablespoon of dried onion flakes
- 2 cups shredded cheddar cheese
- 1 ½ cups frozen peas and carrots
- 12 ounce egg noodles cooked and drained
- 1 cup panko bread crumbs
- 1 stick salted butter ½ cup, melted
Instructions
- Preheat oven to 350F degrees. Spray 9×13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine 2 (12.5 ounce) cans chunk chicken breast, drained, 2 (10.5 ounce) cans cream of chicken soup, 1 cup mayonnaise, 1 cup milk, ½ onion, finely diced (optional), 2 cups shredded cheddar cheese, and 1 ½ cups frozen peas and carrots.
- Stir until combined. Gently stir in 12 ounce package egg noodles, cooked and drained.
- Pour mixture into prepared baking dish. Sprinkle top evenly with 1 cup panko bread crumbs.
- Pour 1 stick salted butter (½ cup), melted, evenly over top of bread crumbs.
- Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.
- Dig in and enjoy!
Notes
Feel free to use store-bought rotisserie chicken or any leftover chicken meat. Cream of mushroom or creamy of celery are good substitutes for cream of chicken. Sauté onions for a softer texture. Regular bread crumbs or crushed Ritz crackers can be used instead of panko breadcrumbs.
Nutrition
Serving: 1sliceCalories: 745kcalCarbohydrates: 29gProtein: 40gFat: 51gSodium: 1050mgFiber: 2gSugar: 4g
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