chicken noodle casserole
I bake this at least twice a month. I work nights and it is great in my lunchbox. It microwaves well. It can also be frozen. It's nearly a one pot meal that can be made quickly on a weeknight or, if you're like me, cooked ahead and reheated when you need it. Enjoy!
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yield
6 to 8
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For chicken noodle casserole
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3 ccooked boneless chicken breasts, chopped
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12 ozmedium egg noodles, cooked al dente
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1 cancream of chicken soup (family size)
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1 csour cream
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1 cshredded cheddar cheese
- FOR TOPPING
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1 cbread crumbs
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1/4 csalted butter, melted
How To Make chicken noodle casserole
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1Saute or baked chicken breasts (you can also shred a store-bought rotisserie chicken) and chop or dice
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2Boil 1 12oz pkg of egg noodles for 1 to 2 minutes less than the directions in a large sauce pan. Drain but don't rinse. Put back in the pot off of the heat.
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3Add chicken to the noodles. Pour in the soup and sour cream. Sprinkle in half of the cheese. Stir until well blended.
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4Pour into a lightly greased 13x9 pan.
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5Melt butter and mix in breadcrumbs. Sprinkle on top of the casserole. Sprinkle the remaining cheese.
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6Bake at 350° for 30 minutes. -
7You can also add vegetables to the casserole as well. Broccoli florets (steamed) and peas are two that work very well!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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