Chicken Noodle Casserole Recipe
Calories 495kcal
Ingredients
- 2 cups egg noodles, cooked and drained
- 1 ½ cups cooked chicken, shredded or chopped
- 1 cup frozen green peas and carrots
- 1 can condensed cream of chicken soup (10 ounces)
- ¼ cup sour cream
- ¾ cup milk or water
Crunchy topping (optional)
- ¼ cup dry bread crumbs
- 1 tablespoon melted butter
- ½ teaspoon dried Italian herbs or dried parsley
- ground black pepper, to taste
- kosher salt, to taste
(see ingredient substitutions below)
Instructions
Cook Noodles
- Bring water to a boil, add noodles, and then drain when noodles are cooked to desired texture (see "Substitutions" section for noodle options)
Cook Chicken
- Bake, boil, or cook your chicken any way you prefer -- or use leftover chicken (see "Substitutions" section for chicken options)
Casserole preparation
- Preheat the oven to 400°F/200°C
- Grease an 8-inch casserole dish
- In the casserole dish, add the cooked egg noodles, cooked chicken, frozen peas and carrots, cream of chicken soup, sour cream, and milk or water, and then set aside
Crunchy topping (optional)
- Mix together the breadcrumbs, melted butter, dried herbs/parsley, pepper, and salt in a bowl
- Sprinkle the top of the casserole with the breadcrumb mixture
Cooking
- Bake the casserole uncovered for 15 – 20 minutes, or until the top is bubbling (and if using breadcrumbs, until they are toasted)
Nutrition
Calories: 495kcal | Carbohydrates: 44g | Protein: 12g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 58mg | Sodium: 2357mg | Potassium: 274mg | Fiber: 1g | Sugar: 5g | Vitamin A: 913IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 5mg