Chicken Noodle Casserole
Nothing beats the comfort of a rich and creamy Chicken Noodle Casserole. Pair this dish with a salad and you've got the perfect meal.
Servings: 5 people
Cost: varies
Ingredients
- 6 oz egg noodles
- 15 oz cooked chicken leftover, canned or rotisserie, diced
- 1 C frozen peas defrosted
- ½ C sour cream
- 1 10.5 oz can condensed cream of chicken soup
- ¾ C milk I use 1%
- ½ C sharp cheddar cheese shredded
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
Topping
- ¼ C dry seasoned breadcrumbs
- 1 T butter melted
- 2 T parmesan cheese grated
Instructions
- Preheat oven to 400 and prepare an 8x8 baking dish with butter or non-stick spray.
- Prepare noodles according to package instruction, except undercook them by about 2 minutes. Drain and set aside.
- In a large bowl, combine soup, sour cream, milk, cheese and seasonings. Fold in chicken and peas and finally the cooked noodles.
- Transfer mixture into prepared baking dish.
- In a small bowl, combine all topping ingredients and then sprinkle over noodle mixture.
- Bake at 400 for 25 minutes until crumbs are browned and casserole is bubbly.