Chicken Noodle Casserole
Ideal for hectic weeknights, this hearty casserole is creamy, cheesy, and delicious! This is one of our favorite family dinners.
Servings 6
Calories 514kcal
Equipment
Ingredients
- 2 (10.5-ounce cans) of cream soup, or 2 cups homemade Cream Soup Substitute
- 1 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- kosher salt and black pepper to taste
- 2 cups frozen vegetables
- 4 cups cooked chicken
- 12 ounces egg noodles cooked according to the package directions
- 1 cup shredded cheddar cheese divided
- cooking spray
Instructions
- Preheat the oven to 350-degrees F.
- Use cooking spray on a 9x13 baking dish.cooking spray
- In a large bowl, combine the milk, cream soup, and seasonings.2 (10.5-ounce cans) of cream soup, or 2 cups homemade Cream Soup Substitute, 1 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon dried thyme, kosher salt and black pepper
- Stir in the cooked chicken and frozen vegetables with 1/4 cup of the shredded cheese.2 cups frozen vegetables, 4 cups cooked chicken, 1 cup shredded cheddar cheese
- Gently fold cooked egg noodles into the creamy chicken mixture.12 ounces egg noodles
- Transfer the noodle mixture into the prepared baking dish.
- Top with the remaining cheese.1 cup shredded cheddar cheese
- Bake for 25-30 minutes until the casserole is heated through and the cheese is melted on top.
Video
Nutrition
Calories: 514kcal | Carbohydrates: 51g | Protein: 45g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 251mg | Potassium: 588mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3397IU | Vitamin C: 6mg | Calcium: 236mg | Iron: 3mg
