This easy chicken noodle casserole is a family favorite throughout the colder months and it can easily be turned into a complete meal by adding some cooked veggies. Are you looking for an easy dinner idea? This recipe is just what you need!
Ingredients:
Package of 12 ounces egg noodles, cooked and drain.
2 cans (10 ounces) of chunk chicken breast, drained or store-bought in rotisserie chicken
2 cans cream of chicken soup (10 ounces)
1 cup mayonnaise
1 cup milk or water
1/2 onion, chopped finely
2 cups shredded cheddar cheese
1 1/2 cups frozen carrots and peas
1 cup panko bread crumbs
1 stick salted butter (1 1/2 cups), melted
Instructions:
Pre-heat oven to 350F. Spray a 9×13 baking dish with nonstick cooking spray.
Combine chicken, cream of chicken soup and mayonnaise in a large bowl. Add milk (or water), diced onions, shredded cheese, frozen peas, and carrots.
Stir until combined.
Mix in the cooked egg noodles.
Pour in baking dish.
Sprinkle with Panko bread crumbs.
Spread melted butter over bread crumbs.
Bake covered for approximately 30-35 minutes, or until bubbly and the top is golden brown.
Nutrition:
Calories: 745kcal | Carbohydrates: 29g | Protein: 40g | Fat: 51g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 1050mg | Potassium: 365mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3970IU | Vitamin C: 4.6mg | Calcium: 370mg | Iron: 2.8mg
