Chicken Noodle Casserole
This chicken noodle casserole is creamy, comforting, and packed with tender chicken and noodles for a classic crowd-pleasing dish.
Servings: 5 servings
Ingredients
- 8 oz egg noodles
- ½ cup cheddar cheese shredded
- ½ cup Italian style panko breadcrumbs
- 2 tbsp melted butter
- 10.5 oz can cream of chicken soup
- 1 cup frozen peas OR any frozen vegetables
- 12 oz can chicken drained (or any cooked chicken)
- ½ cup milk
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
Instructions
- Preheat oven to 350 degrees F.
- To a large pot of boiling water add in the egg noodles cook them according to the package instructions. Once cooked strain, and set the egg noodles to the side.
- Make the cheddar bread crumb mixture now: to a smaller bowl, add in the cheddar cheese, breadcrumbs, and melted butter. Stir and sat to the side.
- Spray a 9 x 13 baking dish with nonstick spray add in the cooked egg noodles, cream of chicken soup, frozen peas, canned chicken, milk and seasonings. Stir well. Sprinkle the Panko mixture over the top. Bake for 30 minutes or until the panko mixture is golden brown.
Nutrition
Calories: 430kcal | Carbohydrates: 48g | Protein: 24g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 845mg | Potassium: 300mg | Fiber: 4g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 12mg | Calcium: 165mg | Iron: 3mg
