I love a good casserole. You just can’t beat a tasty and filling meal that is all in one baking dish. My Mom made casseroles a lot growing up. Somebody had a baby. You made a casserole. Somebody died. You made a casserole. Got a promotion at work? Let’s celebrate with a casserole.
Casseroles were (and still are) perfect for every occasion. They are so comforting and most casseroles freeze really well. This casserole I’m sharing with you today is creamy, chicken-y deliciousness. We love it so much, we freeze the leftovers to have for a whole other meal later in the week or later in the month. That’s another bonus about casseroles. If you make too much, they make fantastic leftovers.
Ingredients
- 1 12 oz package egg noodles cooked and drained
- 2 10 oz cans chunk chicken breast, drained (or store-bought rotisserie chicken)
- 2 10 oz cans cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk (or water)
- 1/2 onion finely diced
- 2 cups shredded cheddar cheese
- 1 1/2 cups frozen peas and carrots
- 1 cup panko bread crumbs
- 1 stick butter (1/2 cup) melted
Instructions
- Preheat oven to 350F degrees.
- Spray 9 x 13 baking dish with non-stick cooking spray.
- In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.
- Stir until combined.
- Gently stir in cooked egg noodles.
- .........................
full instruction here : www.thecountrycook.net
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