Chicken Noodle Casserole
This creamy chicken noodle casserole is so easy to make using frozen vegetables, a rotisserie chicken, shredded cheese and just a few other simple ingredients baked together for the perfect crowd pleasing dinner.
Ingredients
- 2 cans cream of chicken soup or cream of chicken soup with the herbs
- ¾ cup milk
- ½ cup sour cream
- salt and pepper to taste
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 cup cheddar cheese, hand shredded
- 1 19 oz bag Frozen mixed vegetables- thawed
- 1 whole rotisserie chicken, shredded
- 1 pound egg noodles, cooked
Topping
- 3 tbs butter, melted
- ¾ c breadcrumbs. seasoned or plain
Instructions
- In a large bowl, add the soup cans, milk and sour cream.
- Season it with salt, pepper, garlic powder, and onion powder, then stir everything together until it's well combined.
- Stir in the mixed vegetables, shredded chicken, and cheese.
- Next, add the cooked egg noodles and gently stir everything together until it's evenly combined, then place it in a 9x13-inch baking dish.
- In a small bowl, mix together the breadcrumbs and melted butter, then sprinkle it over the casserole.
- Finally, bake uncovered at 375 degrees Fahrenheit for about 30 minutes, or until the casserole is hot and bubbly and the breadcrumbs are toasted.