Hearty Chicken & Noodle Casserole
Comfort food at its finest, this chicken and noodle casserole recipe uses our delicious Mushroom Soup to add creaminess and flavor to chicken, noodles and veggies. If you’re looking to save time during the week, this dish freezes well and can be made ahead. See recipe tips to learn how. You might also like: Country Chicken Casserole which has a layer of stuffing instead of noodles, or Super Chicken Casserole which has the best of both.
Ingredient
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup
- 1/2 cup reduced fat (2%) milk
- 1 cup frozen mixed vegetables (carrots, green beans, corn, peas)
- 2 cups cubed boneless, skinless chicken breasts, cooked
- 1 1/2 cups medium egg noodles, cooked and drained
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/2 cup shredded Cheddar cheese
Direction
- Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
- Bake at 400°F. for 25 minutes or until the vegetables are tender. Stir the chicken mixture. Sprinkle with the Cheddar cheese.
