Chicken Noodle Casserole Recipe
Quick and easy creamy chicken and noodle casserole, perfect for weeknights. Kid-friendly.
Servings: 12 Servings
Calories: 388kcal
Equipment
Ingredients
- 12 ounces extra wide egg noodles
- 25 ounces canned chicken 12.5 ounces, drained (4 cups cooked chicken can be substituted)
- 10 ounces frozen peas
- 26 ounces condensed cream of chicken soup
- 10.5 ounces condensed cream of mushroom soup
- 1 cup milk
- 1/2 teaspoon ground black pepper
- 2 cups potato chips crushed
Instructions
- Preheat an oven to 350 Degrees F.
- Prepare a casserole dish or 9 X 13 by spraying with a non-stick cooking spray.
- Cook egg noodles to al dente according to package directions.
- While egg noodles are cooking, place frozen peas into a colander in the sink.
- In a large bowl mix together the drained chicken, soup, milk, and black pepper.
- When noodles are done cooking, strain them into the colander with the frozen peas.
- Add the noodles and peas to the rest of the ingredients and stir to combine.
- Pour mixture into the prepared baking dish and cover with the crushed potato chips.
- Place into the preheated oven and cook for 25 to 30 minutes or until the mixture is hot and bubbling.
- Remove from the oven and serve.
Notes
4 cups of cooked chicken can be substituted for the canned chicken.
Tuna can be used in place of chicken.
Other condensed cream soup flavors can be substituted.
More potato chips can be used as a topping.
Alternative toppings like buttered cracker or bread crumbs can be used.
Nutrition
Calories: 388kcal | Carbohydrates: 40.6g | Protein: 25.7g | Fat: 13.6g | Saturated Fat: 4.2g | Cholesterol: 82mg | Sodium: 576mg | Fiber: 3.7g | Sugar: 4g
