Easy Chicken Noodle Casserole
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
6
-
Calories
276 kcal
-
Course
Main Course
-
Cuisine
American
Easy Chicken Noodle Casserole
Description
Easy Chicken Noodle Casserole combines al dente cooked egg noodles with shredded cooked chicken, canned cream of chicken soup, milk, frozen peas or mixed vegetables, and seasoning. This mixture is placed in a casserole dish and topped with a blend of shredded cheddar cheese, bread crumbs, and melted butter. Baking at a high temperature melts the cheese, browns the top, and heats the casserole through, creating a bubbly, creamy texture and a crisp, savory topping.
The casserole offers a familiar flavor profile featuring tender pasta and chicken enriched by the creamy condensed soup and milk base. The vegetables add color and slight sweetness. The crunchy topping adds contrast to the soft interior.
This dish can be served as a main course and pairs well with green salads or steamed vegetables. It makes convenient leftovers that store well refrigerated or frozen.
Flavor enhancements like thyme or poultry seasoning can be added to the sauce. Fresh vegetables can be incorporated by cooking briefly with pasta. If cooked chicken is unavailable, simmer chicken breasts until cooked and use the broth for pasta or soup preparation.
Ingredients
- 2 cups egg noodles uncooked, 4 ounces
- 2 cups chicken cooked, chopped
- 10.5 ounces cream of chicken soup 1 can, see notes for homemade version, condensed
- ½ cup milk whole
- 1 cup peas or frozen mixed vegetables, frozen
- ¼ teaspoon black pepper
Topping
- ½ cup cheddar cheese optional, shredded
- 2 tablespoons bread crumbs
- 1 tablespoon butter melted, salted
Instructions
- Preheat the oven to 425°F.
- Bring a saucepan of salted water to a boil over high heat. Cook the egg noodles al dente (firm) according to package directions. Drain well.
- In a 2-quart casserole dish, combine the cooked egg noodles, shredded chicken, chicken soup, milk, frozen peas, and ¼ teaspoon black pepper.
- In a small bowl, mix the cheddar cheese, breadcrumbs, and melted butter. Sprinkle the mixture over the casserole.
- Bake for 20 minutes, or until bubbly. If desired, broil for 1 minute to brown the topping.
Notes
- Add seasonings such as thyme or poultry seasoning to the sauce for extra flavor.
- If using fresh vegetables, add them to the pasta water near the end of cooking to soften.
- Cook pasta until just al dente to avoid mushiness after baking.
- Cook chicken by simmering breasts in water or broth if not precooked; save the broth for other uses.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months.
- Optional additions include sharp cheddar or Monterey Jack cheese stirred into the sauce for richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1.25cups | |
| Calories | 276 | 14% |
| Carbohydrates | 24g | 8% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 519mg | 22% |
| Potassium | 334mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
