Description
A quick and easy chicken and noodle bake that is perfect for family dinners.
Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded
- 8 ounces egg noodles
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente, then drain and set aside.
- In a large mixing bowl, combine the shredded chicken, cooked egg noodles, frozen mixed vegetables, cream of chicken soup, sour cream, half of the cheddar cheese, garlic powder, onion powder, parsley, salt, and pepper. Mix until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly.
- In a small bowl, combine the breadcrumbs with melted butter and the remaining cheddar cheese. Sprinkle this mixture evenly over the top of the noodle bake.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Let it cool for 5 minutes before serving.
Notes
- For a healthier option, substitute Greek yogurt for sour cream and use whole wheat noodles.
- Add some heat by mixing in a teaspoon of red pepper flakes or diced jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg