Description
Make this easy, creamy chicken noodle casserole using rotisserie chicken for a quick, comforting family dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie is good)
- 10.5 ounces condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon dried onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 12 ounces egg noodles
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the egg noodles according to package directions until tender. Drain well.
- In a large bowl, combine the cream of chicken soup, sour cream, milk, onion powder, pepper, and salt. Mix until smooth.
- Stir in the shredded chicken, drained noodles, and frozen peas into the soup mixture. Mix everything together well.
- Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture over the cheese layer.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For extra flavor, add 1/4 cup of chopped fresh parsley to the noodle mixture.
- If you do not have rotisserie chicken, cook and shred about 1.5 pounds of raw chicken breasts.
- You can substitute cream of mushroom soup for cream of chicken soup if needed.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5
- Sodium: 750
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 28
- Cholesterol: 95