Chicken Noodle Casserole

Chicken Noodle Casserole

I adore a decent meal. You can't beat a scrumptious and filling supper that is across the board preparing dish. My Mom made meals a ton growing up.

Someone had an infant. You made a meal. Someone kicked the bucket. You made a goulash. Got an advancement at work? How about we celebrate with a dish.

Meals were (and still are) ideal for each event. They are so consoling and most meals solidify actually well. This goulash I'm offering to you today is smooth, chicken-y delightfulness.

We adore it so much, we solidify the remains to have for an entire other supper later in the week or later in the month. That is another reward about dishes. In the event that you make excessively, they make phenomenal scraps.

Chicken Noodle Casserole

Also try our recipe : Turkey Sausage Meatballs In Sage Cream Sauce

Ingredients :

  • 1 12 oz package egg noodles cooked and drained
  • 2 10 oz cans chunk chicken breast, drained (or store-bought rotisserie chicken)
  • 2 10 oz cans cream of chicken soup
  • 1 cup mayonnaise
  • 1 cup milk (or water)
  • 1/2 onion finely diced
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups frozen peas and carrots
  • 1 cup panko bread crumbs
  • 1 stick butter (1/2 cup) melted

Instructions :

  1. Preheat oven to 350F degrees.
  2. Spray 9 x 13 baking dish with non-stick cooking spray.
  3. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.
  4. Stir until combined.
  5. Gently stir in cooked egg noodles.
  6. Pour in baking dish.
  7. Sprinkle top with Panko bread crumbs.
  8. Pour melted butter evenly over top of bread crumbs.
  9. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.

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