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Chicken Noodle Casserole
This hearty Chicken Noodle Casserole is total comfort food—and it makes a big batch, so you’ll actually have leftovers (if you’re lucky).
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- skillet
- pot
- bowl
📝 Preparation Steps
1
Preheat the oven to 375°F. Coat a 9 x13 baking pan lightly with nonstick spray and set aside.
2
Heat olive oil in a large skillet over medium heat. Cook the diced onion and celery until softened, stirring frequently, about ⏱️ 10 minutes. Add in the frozen vegetables and cook for 2 – 3 more minutes until warm. Remove from the heat and set aside.
olive oil1 tablespoon
3
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain.
4
While the noodles are boiling, mix together the chicken, cream of chicken soup, half and half, cheddar cheese, salt, and pepper in a large bowl. Add in the cooked vegetable mixture and stir to combine. Fold in the cooked noodles.
cream of chicken soup2 ( 10.5- ounce) canshalf and half1 cupgrated cheddar cheese2 cups
5
Transfer the mixture to the prepared pan.
6
Mix together the crushed crackers and melted butter. Sprinkle the mixture evenly on top of the casserole.
7
Bake for ⏱️ 30 minutes until the top is golden brown.
8
Serve warm.
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