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!
prep time
30 Min
cook time
30 Min
method
Bake
yield
6 to 8
Ingredients
- 3 cups cooked boneless chicken breasts, chopped
- 12 ounces medium egg noodles, cooked al dente
- 1 can cream of chicken soup (family size)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- FOR TOPPING
- 1 cup bread crumbs
- 1/4 cup salted butter, melted
How To Make chicken noodle casserole
-
Step 1Saute or baked chicken breasts (you can also shred a store-bought rotisserie chicken) and chop or dice
-
Step 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.
-
Step 3Add chicken to the noodles. Pour in the soup and sour cream. Sprinkle in half of the cheese. Stir until well blended.
-
Step 4Pour into a lightly greased 13x9 pan.
-
Step 5Melt butter and mix in breadcrumbs. Sprinkle on top of the casserole. Sprinkle the remaining cheese.
-
Step 6Bake at 350° for 30 minutes. -
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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