Description
A creamy, comforting chicken noodle casserole packed with tender chicken, vegetables, and a buttery crispy topping. Perfect for an easy family dinner.
Ingredients
- 2 cans chunk chicken breast, drained (12.5 ounces each, or about 3 cups diced rotisserie chicken)
- 2 cans cream of chicken soup (10.5 ounces each)
- 1 cup mayo
- 1 cup milk
- 1/2 finely diced onion (optional) (or about 1 tablespoon dried onion flakes)
- 2 cups shredded cheddar cheese
- 1 1/2 cups frozen peas and carrots
- 1 package egg noodles, cooked and drained (12 ounces)
- 1 cup panko breadcrumbs
- 1/2 cup melted salted butter (1 stick)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, combine chicken, cream of chicken soup, mayo, milk, onion, shredded cheese, and frozen peas and carrots. Stir until well mixed.
- Add the cooked and drained egg noodles to the mixture and gently fold until evenly combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, mix the panko breadcrumbs with the melted butter until coated.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 25–30 minutes, or until hot and bubbly and the topping is golden brown.
- Let cool for a few minutes before serving.
Notes
- Use rotisserie chicken for extra flavor and convenience.
- Swap cheddar cheese with mozzarella or a cheese blend if preferred.
- Add garlic powder or herbs for extra seasoning.
- Store leftovers in the refrigerator for up to 3 days.
- Can be assembled ahead and baked later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
