Chicken Noodle Casserole Recipe
A comforting and easy-to-make dish combining chicken, creamy sauce, and hearty egg noodles, perfect for family dinners or leftovers.
Ingredients
- 2 cans (12.5 ounce) Chunk chicken breast
- 2 cans (10.5 ounce) Cream of chicken soup
- 1 cup Mayonnaise
- 1 cup Milk
- ½ piece Onion, finely diced (optional)
- 2 cups Shredded cheddar cheese
- 1.5 cups Frozen peas and carrots
- 12 ounce package Egg noodles, cooked and drained
- 1 cup Panko bread crumbs
- ½ cup Salted butter, melted
Instructions
- Preheat your oven to 350F degrees.
- Spray a 9x13-inch baking dish with non-stick cooking spray.
- In a large bowl, combine the drained chicken, cream of chicken soup, mayonnaise, milk, diced onion, shredded cheese, and frozen peas and carrots. Stir the mixture until everything is well combined.
- Gently fold in the cooked egg noodles into the mixture.
- Pour the mixture into the prepared baking dish. Spread it evenly.
- Sprinkle the top with panko bread crumbs and drizzle melted butter over the breadcrumbs.
- Bake uncovered for about 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
Notes
- Monitor the casserole towards the end of baking to avoid over-browning the panko topping.
- You can cover it with foil if it cooks too quickly.
Nutrition
Calories: 450kcalCarbohydrates: 50gProtein: 30gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g
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