This comforting chicken noodle casserole combines tender egg noodles, chicken, vegetables, cheddar cheese, and a rich, creamy sauce. A layer of panko breadcrumbs and melted butter finishes the dish with a crisp, golden topping. It’s a simple, filling casserole that works especially well for an easy family dinner.
2cans(12.5 ounce) chunk chicken breast, drained (or about 3 cups of store-bought rotisserie chicken, diced)
2canscream of chicken soup
1cupmayonnaise
1cupmilk
1/2 onion, finely diced (optional) (you could also use about 1 Tablespoon of dried onion flakes)
2cupsshredded cheddar cheese
1 1/2cupsfrozen peas and carrots
12ouncespackage egg noodles, cooked and drained
1cuppanko bread crumbs
1stick salted butter (1/2 cup), melted
Instructions
Preheat the oven to 350°F. Coat a 9×13-inch baking dish with non-stick cooking spray.
Add the drained chicken breast, cream of chicken soup, mayonnaise, milk, finely diced onion, shredded cheddar cheese, and frozen peas and carrots to a large mixing bowl.
Stir everything together until the ingredients are evenly incorporated.
Add the cooked and drained egg noodles. Fold them gently into the chicken mixture until thoroughly combined.
Transfer the mixture to the prepared 9×13-inch baking dish and spread it into an even layer.
Sprinkle the panko bread crumbs evenly across the entire surface. Pour the melted salted butter evenly over the bread crumb topping.
Bake uncovered for about 30–35 minutes, or until the casserole is bubbling and the topping has turned golden brown.
Serve and enjoy.
Notes
Recipe Notes
Chicken: You can use about 3 cups of diced store-bought rotisserie chicken instead of canned chicken. Leftover cooked or grilled chicken works well too.
Cream soup: Cream of mushroom or cream of celery can be substituted for the cream of chicken soup.
Onion: The onion is optional. For softer onions, sauté them before adding them to the casserole. You can also use about 1 Tablespoon of dried onion flakes instead.
Vegetables: The frozen peas and carrots can go straight into the casserole without thawing. Thaw them first if you prefer softer vegetables.
Breadcrumbs: Regular breadcrumbs or crushed Ritz crackers can be used instead of panko breadcrumbs.
Freezing: Assemble the casserole without baking, cover it tightly, and freeze for up to 3 months. Partially thaw before baking and allow about 10 extra minutes of baking time.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Optimized by Seraphinite Accelerator