Cheddar Chicken Egg Noodle Casserole
Egg noodles, chicken, and vegetables baked in a creamy soup sauce under melted cheddar and crisp breadcrumbs.
Equipment
- Baking dish 9 by 13 inches
- Large pot
- Large mixing bowl
- Colander
Ingredients
Main Ingredients
- 3 cup diced cooked chicken
- 12 oz egg noodles cooked 2 minutes short of the package time
- 1 can condensed cream of chicken soup 10.5 ounce can
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup breadcrumbs
- 1 tbsp butter melted
Instructions
Cooking
- Cook. Heat the oven to 350 F and boil the noodles 2 minutes short, then drain.
- Mix. Stir the soup, milk, and seasonings in a large bowl.
- Combine. Fold in the noodles, chicken, vegetables, and half the cheddar.
- Top. Add the rest of the cheddar and the buttered breadcrumbs.
- Bake. Bake 25 to 30 minutes until bubbly and 165 F.
Notes
Substitutions: Use rotisserie chicken or leave out the vegetables.
Tips: Undercook the noodles slightly.
Storage: Refrigerate for 3 to 4 days or freeze for 2 months.
Nutrition is calculated for 6 servings.