- October 9, 2016 at 7:47 am #373574
Chicken Noodle (Soup) Casserole- The Ultimate Comfort Food- Chicken Noodle Soup turned into an amazing Casserole dish that is hearty and filling. The best part is you can hide veggies in this and even the pickiest of eaters will scarf it down anyways!
The recipe calls for cream of chicken and cream of mushroom soup- I use the homemade cream of anything recipe here on Budget101 and then simply add fresh mushrooms to the mix, but you can use either one.
1 pound egg noodles
2-3 cups cooked chicken, cubed
1 (14 oz.) can cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
1 (16 oz.) bag frozen peas and carrots
3/4 cup heavy cream
2/3 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
1/3 cup seasoned Italian Panko BreadCrumbs
2 tablespoons unsalted butter, melted
1 teaspoon garlic salt
Kosher salt and freshly ground pepper, to taste
Preheat oven to 375º F.
Cook the Egg Noodles to your desired tenderness, Drain and then add the soup mixes, heavy cream, frozen vegetables, cheddar cheese, cubed chicken and season with garlic salt and pepper. Mix well until combined.
Pour mixture into a large casserole dish and lightly tap it against the counter to remove air bubbles and smooth it out.
In a separate bowl, toss together breadcrumbs, parmesan cheese and melted butter.
Sprinkle evenly over the top of casserole.
Place baking dish in oven and bake for 30-35 minutes, or until vegetables are tender and sauce is bubbly.
Remove from oven and let cool 5 minutes. Transfer to serving bowls and garnish with more cheese.
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