Chicken Noodle Casserole Recipe
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.
Equipment
- 9" x 13" baking dish
Ingredients
- 20.1 Oz (2 Cans) Cream Of Chicken Soup
- ¾ Cup Milk
- ½ Cup Sour Cream
- Salt and Pepper to taste
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 Cup Cheddar Cheese, hand shredded
- 19 Oz Bag Frozen Mixed Vegetables- thawed
- 1 Rotisserie Chicken, shredded
- 1 Pound Egg Noodles, cooked
Topping
- 3 Tbs Mutter, melted
- ¾ Cup breadcrumbs. seasoned or plain
Instructions
- Pre heat the oven to 375°
- In a large bowl add the cream of chicken sop, milk, sour cream, salt, pepper, onion powder and garlic powder. Stir everything together until it’s evenly combined. Then stir in the cheese, chicken and vegetables.
- Now, gently sir in the egg noodles and add the mixture to a greased 9 x 13" baking dish. Then, in a medium sized bowl, melt the butter and stir in the breadcrumbs. Sprinkle the breadcrumbs evenly on top of the casserole.
- Place it into the center rack of the oven for about 30 minutes or until the breadcrumbs are toasted. Finally, let it cool for 5-10 minutes, serve and enjoy.