CHICKEN NOODLE CASSEROLE

1
Martha Moore

By
@BlueRidgeWoman

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

  • 3 c
    cooked boneless chicken breasts, chopped
  • 12 oz
    medium egg noodles, cooked al dente
  • 1 can(s)
    cream of chicken soup (family size)
  • 1 c
    sour cream
  • 1 c
    shredded cheddar cheese
  • FOR TOPPING

  • 1 c
    bread crumbs
  • 1/4 c
    salted butter, melted

How to Make CHICKEN NOODLE CASSEROLE

Step-by-Step

  1. Saute or baked chicken breasts (you can also shred a store-bought rotisserie chicken) and chop or dice
  2. Boil 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.
  3. Add chicken to the noodles. Pour in the soup and sour cream. Sprinkle in half of the cheese. Stir until well blended.
  4. Pour into a lightly greased 13x9 pan.
  5. Melt butter and mix in breadcrumbs. Sprinkle on top of the casserole. Sprinkle the remaining cheese.
  6. Bake at 350° for 30 minutes.
  7. You can also add vegetables to the casserole as well. Broccoli florets (steamed) and peas are two that work very well!

Printable Recipe Card

About CHICKEN NOODLE CASSEROLE

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American



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