Easy Weeknight Chicken Noodle Casserole Food

EASY CHICKEN NOODLE CASSEROLE

Easy Chicken Noodle Casserole image

This easy Chicken Noodle Casserole is topped with a delicious breadcrumb mixture and baked until bubbly!

Provided by Holly Nilsson

Time 35m

Number Of Ingredients 8

Ingredients

2 cups dry egg noodles
2 cups cooked chicken (diced)
10.5 ounces cream of chicken soup (or cream of mushroom soup)
1/2 cup milk
1 cup frozen peas (or frozen vegetables)
1 tablespoon butter (melted)
2 tablespoons breadcrumbs
1/2 cup cheddar cheese (optional)

Steps:

Preheat oven to 425°F.
Cook egg noodles al dente (firm) according to package directions. Drain well.
Combine egg noodles, chicken, soup, milk, and vegetables in 2qt casserole dish. Top with cheese if using.
Combine topping ingredients in a small bowl and sprinkle over the casserole.
Bake 20 minutes or until bubbly. Broil 1 minute to brown topping if needed.

Nutrition Facts : ServingSize 1.25 cups, Calories 342 kcal, Carbohydrate 29 g, Protein 30 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 655 mg, Fiber 3 g, Sugar 5 g

EASY WEEKNIGHT CHICKEN NOODLE CASSEROLE

Easy Weeknight Chicken Noodle Casserole image

A quick, delicious, weeknight meal that will be on your dinner table in no time. It is an easy meal to make that gives me extra time to spend with my 2 year old, after a long day at work. My husband compliments me everytime I make this meal.

Provided by MConcatelli

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

16 ounces egg noodles
8 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
2 tablespoons margarine
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (8 ounce) can cooked chicken breasts (squeeze out excess liquid)
1 teaspoon minced onion flakes
1 teaspoon garlic powder
1/4 teaspoon dried thyme
2 tablespoons French-fried onions
salt and pepper

Steps:

Preheat oven to 375 degrees.
Cook egg noodles and frozen vegetables according to directions on noodle bag.
In medium bowl, combine the two soups, chicken, onion flakes, garlic powder, and thyme. Add salt and pepper to your liking. Mix well.
When noodles and vegetables are done cooking, drain well and return to pot. Mix margarine into noodles.
Add soup mixture to pot with noodles. Mix well and pour into 2 quart round casserole.
Sprinkle with the fried onions. Put in oven, and bake for 20 minutes, or until fried onions turn golden.
{For a lower-fat meal, omit margarine and use low-fat soups.}
Enjoy!

Nutrition Facts : Calories 517.8, Fat 16.2, SaturatedFat 3.9, Cholesterol 99.7, Sodium 767.4, Carbohydrate 67.5, Fiber 4.3, Sugar 2.7, Protein 25.6

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