In the winter we all love to eat comfort foods. And this is one of my favorite recipes. It’s super easy to make and it can be a great side dish for any meal. Add in your own special touches, like peas or carrots!
This chicken noodle casserole recipe is a family favorite. It’s easy to make and can be made ahead of time. The best part about this dish is that it’s so versatile. You can add different vegetables, proteins, or even change the noodles. I like to use rotini noodles in this dish because they hold up well to the sauce and don’t get mushy. This dish is always a hit at potlucks and family gatherings.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
12 oz package of egg noodles, cooked to order and drained
2 (10 ounces), cans of chunk chicken breast, drained (or a store-bought chicken rotisserie)
2 cans (each 10 ounce) cream of chicken soup
1 cup mayonnaise
1 cup milk, or water
1/2 onion finely chopped
2 cups shredded cheddar cheese
1 1/2 cups frozen peas & carrots
1 cup panko bread crumbs
1 stick salted butter (1/2 cup), melted
Preheat oven to 350F. Spray a 9×13 inch baking dish using non-stick cooking spray.
Mix together chicken, cream, chicken soup, mayonnaise (or milk), diced onion, milk (or more), shredded cheese, frozen carrots, and frozen peas in a large bowl.
Stir until combined.
Mix cooked egg noodles gently.
Pour in baking dish.
Sprinkle Panko bread crumbs over the top
Place bread crumbs on top of melted butter.
Bake covered for around 30-35 mins until bubbly.