Description
A creamy chicken noodle casserole featuring tender chicken, egg noodles, vegetables, and a crispy breadcrumb topping. This is a simple, make-ahead family dinner.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cooked and chopped
- 12 ounces wide egg noodles
- 2 cups frozen mixed vegetables thawed
- 1 ½ cups milk
- 2 cans cream of chicken soup 10 ounces each
- 1 ½ cups shredded cheddar cheese
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup plain breadcrumbs
- 3 tablespoons unsalted butter melted
Instructions
- Preheat oven to 425°F. Grease a 9 by 13 inch baking dish.
- Cook egg noodles in salted water until al dente following package directions. Drain the noodles well.
- In a large bowl, combine cooked noodles, chopped chicken, cream of chicken soup, milk, mixed vegetables, cheddar cheese, salt, and black pepper. Stir until you mix everything evenly.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle this mixture evenly over the casserole.
- Bake uncovered for 20 to 25 minutes until the casserole is bubbly and lightly golden on top.
- Let the casserole rest for 5 minutes before you serve it.
Notes
- Cover and refrigerate leftovers for up to 3 days.
- Freeze leftovers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Bake
- Cuisine: American