my creamy chicken casserole
This Casserole will have you going back for seconds. One of my families favorites. I hope you enjoy..its a very savory meal. My pictures
prep time
20 Min
cook time
40 Min
method
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yield
6 serving(s)
Ingredients
- 2 cups cooked, cubed chicken, about 3 medium breasts ( i brown mine in small amount of oil, with kosher salt and pepper ).
- 1 cup peas
- 8 ounces sliced, mushrooms, i used baby bella
- 8 ounces egg noodles , cooked and drained
- 2 cans (10.5 ) ounces, cream of chicken soup
- 1 cup milk
- 1 cup sour cream
- 1 tablespoon dried parsley flakes
- 1 teaspoon poultry seasoning
- 1 cup grated, parmesan cheese
- - salt, pepper to taste
- 1/2 - 1 cups onion, chopped
- 1/2 cup celery, chopped
- 1 clove garlic, minced
How To Make my creamy chicken casserole
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Step 1Preheat oven to 350 degree F. Prepare 9 x 13 casserole dish with non stick cooking spray.
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Step 2On medium heat brown chicken chunks seasoned with kosher salt and pepper. Brown just long enough till juices run clear. -
Step 3In a dutch oven, saute onion and celery until tender. Add the garlic, saute another minute or so. Remove from heat; add sour cream, peas, poultry seasoning, salt, pepper, milk, cream chicken soup, parsley and mushrooms. Stir in the cooked noodles. Mix thoroughly till well combined.
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Step 4Pour into a greased casserole dish.
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Step 5Sprinkle with parmesan cheese; bake for 35 to 40 minutes or until bubbly.
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Step 6Serve with a veggie or salad, some crusty bread would be great too. I hope you like this as much as we do. There are always second helpings with this casserole...Enjoy!
- 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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