Chicken and Noodle Casserole
Chicken and noodle casserole is a classic, creamy, and comforting dish, perfect for a weeknight dinner with the family.
Servings: 6 servings
Ingredients
- 2 cups medium egg noodles about 3 ounces
- 1 cup frozen mixed vegetables
- 1 (10.5 ounce can) condensed cream of chicken soup
- ½ cup milk
- ½ teaspoon garlic powder
- 2 cups cooked shredded chicken
- 1 cup shredded sharp cheddar cheese divided
- 2 tablespoons seasoned bread crumbs
- 1 tablespoon butter melted
Instructions
- Preheat the oven to 400°F.
- In a medium pot of salted water, cook the noodles according to the package directions. Add the vegetables to the water for the last 1 minute of cooking time. Drain well.¾
- In a 2 qt baking dish, combine noodles with vegetables, soup, milk, chicken, garlic powder, and ½ cup of cheese. Season with salt and pepper to taste.
- In a small bowl, combine breadcrumbs, melted butter, and remaining ½ cup of cheese. Sprinkle over the casserole.
- Bake for 18 to 20 minutes or until the breadcrumb mixture is golden brown.
Notes
Leftovers will keep in an airtight container for 3 days and in the freezer for 2 months.
Nutrition
Calories: 310kcal | Carbohydrates: 21g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 591mg | Potassium: 283mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1944IU | Vitamin C: 3mg | Calcium: 190mg | Iron: 2mg