Description
A comforting one-dish casserole with tender egg noodles, savory chicken, vegetables, and gooey cheese in a creamy soup base. Perfect for quick weeknights or large gatherings.
Ingredients
1 (10.5-ounce) can cream of mushroom soup (or cream of chicken)
2 cups thawed frozen mixed vegetables (peas, carrots, corn)
2 cups cooked shredded chicken (rotisserie chicken or boiled chicken thigh/breast)
1 cup egg noodles (uncooked)
2 cups shredded cheddar cheese
2 tablespoons butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
¼ cup breadcrumbs (optional, for topping)
Instructions
Preheat oven to 375°F (190°C)
Cook uncooked egg noodles according to package instructions, drain
In a large bowl, mix cream of mushroom soup, thawed vegetables, cooked chicken, drained noodles, minced garlic, salt, and black pepper
Transfer mixture to a 9×13-inch baking dish
In a small bowl, melt butter, whisk in flour to create a roux, then stir into the noodle mixture to thicken
Sprinkle shredded cheese evenly over the top
If desired, add breadcrumbs for a golden crunch
Bake for 25 minutes until bubbly and golden
Notes
Use leftover cooked chicken for convenience
Add extra veggies like frozen peas or chopped carrots to the soup mixture
Substitute cheddar with mozzarella or provolone for a milder flavor
For a crispier top, broil 2-3 minutes after baking
Store leftovers in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 840mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg