Chicken Casserole with Noodles recipe
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Ingredients
- 1 (8 ounce) package egg noodles 2 tablespoons salted butter 2 carrots, peeled and thinly sliced 2 stalks celery, thinly sliced 1 onion, diced 1 (10.5 ounce) can fat-free cream of mushroom soup 1 (10.5 ounce) can fat-free cream of chicken soup 1 cup low-fat sour cream 1 rotisserie chicken, skinned and boned, meat pulled into large chunks 1 (8 ounce) package button mushrooms, quartered ½ cup frozen peas 6 slices American cheese, or more to taste ½ cup bread crumbs 1 tablespoon olive oil, or to taste
Nutrition Info
- 429.7 caloriescarbohydrate: 25.6 gcholesterol: 101.4 mgfat: 23.6 gfiber: 1.7 gprotein: 27.9 gsaturatedFat: 9.2 gservingSize: -sodium: 687.6 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Casserole with Noodles
Directions
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.
While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.
Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas, stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.
Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.