Chicken Noodle Casserole
Easy, Hearty and Comforting Casserole Loaded with Chicken, Peas, Carrots, Corn and Egg Noodles! Chicken and Noodle Casserole Will Become a Family Favorite Dinner!
Servings: 8
Calories: 477kcal
Ingredients
Chicken Noodle Casserole
- 12 ounces dry wide egg noodles or 12 oz package Reames® Homestyle Egg Noodles, prepared
- 1 pound boneless skinless chicken breasts cooked and shredded or 2 (5 ounces) cans chicken chicken, drained
- 10 ounces frozen peas and carrots thawed
- 10 ounces frozen corn thawed
- 1 cup milk
- 2 cans cream of chicken soup 10 oz each
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup diced onion
- 2 garlic cloves minced
- 1 cup Colby Jack shredded cheese
Topping
- 1 cup Panko breadcrumbs
- 2 Tablespoons butter melted
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a 9''x13'' baking dish with non-stick spray.
- Prepare egg noodles according to package directions, drain off water.
- Meanwhile, in a large bowl combine all the remaining ingredients. Add prepared noodles to mixture and stir until combined. Pour into prepared baking dish.
- In a small bowl mix together Panko breadcrumbs and butter. Sprinkle over the top of the casserole.
- Bake for 45 minutes or until heated through and bubbling around edges.
Video
Notes
FRIDGE: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
FREEZER: Place leftovers in an airtight container, pre-portioned out, and store in the freezer for 1-2 months. Allow to thaw before reheating.
To reheat, pop in the oven or microwave until thoroughly heated.
Nutrition
Calories: 477kcal | Carbohydrates: 29g | Protein: 33g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 108mg | Sodium: 1069mg | Potassium: 509mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4125IU | Vitamin C: 7.5mg | Calcium: 509mg | Iron: 2.2mg