Description

This Chicken Noodle Casserole is a classic comfort food dish that’s easy to make and perfect for a family meal! Tender egg noodles, chunks of chicken, and mixed vegetables are coated in a creamy sauce and baked with a crispy breadcrumb topping. It’s a hearty and satisfying casserole that’s sure to please everyone.

Ingredients

Units Scale

12 ounces wide egg noodles
2 cups cooked chicken, chopped (see notes for cooking instructions)
20 ounces (2 cans) cream of chicken soup
1 cup milk
10 ounces frozen mixed vegetables, thawed
1 cup shredded cheddar cheese
Salt and pepper to taste
1/4 cup breadcrumbs
2 tablespoons melted butter

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Instructions

Preheat and Cook Noodles: Preheat oven to 425°F (220°C). Cook noodles according to package directions. Drain and set aside.
Combine Ingredients: In a large bowl, stir together cooked noodles, chopped chicken, cream of chicken soup, milk, thawed mixed vegetables, and shredded cheddar cheese. Season with salt and pepper to taste.
Assemble Casserole: Pour the mixture into a greased 9×13 inch baking dish.
Make Breadcrumb Topping: In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the casserole.
Bake: Bake for 20 minutes, or until the casserole is heated through and bubbly.
Serve: Let cool for 5-10 minutes before serving.

Notes

Chicken: You can use leftover cooked chicken or a store-bought rotisserie chicken for convenience. To bake your own chicken, drizzle two chicken breasts with olive oil, salt, Italian seasoning, and pepper. Bake at 400°F (200°C) for 22-26 minutes, or until cooked through.
Vegetables: Thaw frozen vegetables overnight in the refrigerator or in the microwave.
Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 ½ cups
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 25g
Cholesterol: 60mg