Chicken Noodle Casserole V1
Dinner
Ingredients
2 (10 ounce) cans chunk chicken breast, drained (or store-bought rotisserie chicken)
2 (10 ounce) cans cream of chicken soup
1 cup mayonnaise
1 cup milk
1/2 onion, finely diced
2 cups shredded cheddar cheese
1 1/2 cups frozen peas and carrots
12 ounce package egg noodles, cooked and drained
1 cup panko bread crumbs
1 stick salted butter (1/2 cup), melted
Directions
Preheat oven to 350F degrees. Spray 9 x 13 baking dish with non-stick cooking spray.
In a large bowl, combine 2 (10 ounce) cans chunk chicken breast, drained, 2 (10 ounce) cans cream of chicken soup, 1 cup mayonnaise, 1 cup milk, 1/2 onion, finely diced, 2 cups shredded cheddar cheese and 1 1/2 cups frozen peas and carrots.
Stir until combined. Gently stir in 12 ounce package egg noodles, cooked and drained.
Pour mixture into prepared baking dish. Sprinkle top evenly with 1 cup panko bread crumbs.
Pour 1 stick salted butter (1/2 cup), melted evenly over top of bread crumbs.
Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.
Notes
Feel free to use store-bought rotisserie chicken or any leftover chicken meat you may have (grilled chicken also tastes wonderful with this recipe.)
Cream of mushroom or creamy of celery are also good substitutes for the cream of chicken.
Regular bread crumbs or crushed Ritz crackers can be substituted for the panko bread crumbs.
I have not tried making this recipe in a crock pot to Instant Pot but if you try it, please let me know!
Nutrition
Calories: 745kcal | Carbohydrates: 29g | Protein: 40g | Fat: 51g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 1050mg | Potassium: 365mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3970IU | Vitamin C: 4.6mg | Calcium: 370mg | Iron: 2.8mg