Family-Favorite Chicken Noodle Casserole
Chicken and noodles are not only good in soup, this casserole is truly a family favorite!
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Servings: 8 SERVINGS
Calories: 500kcal
Equipment
- 9x13-inch casserole dish
- Large mixing bowl
- Oven
Ingredients
- 16 oz egg noodles
- 3 cups leftover rotisserie chicken, diced
- 1- 10.5 oz can condensed cream of chicken soup
- 1- 10.5 oz can condensed cream of mushroom soup
- 1 cup sour cream
- 1 tsp paprika
- 1 tsp dry minced onion
- 2 tsp dry parsley
- 1 tsp dry oregano
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 F
- Cook the noodles in a large pot of salted boiling water according to package instructions. Drain and set aside. Do not overcook them.
- While the noodles are cooking, combine cream of chicken soup, cream of mushroom soup, sour cream, paprika, dry minced onion, parsley, oregano, salt, and pepper in a large bowl until smooth.
- Mix in the diced chicken, cooked noodles, and frozen peas.
- Place the mixture into a 9x13-inch baking dish.
- Sprinkle the shredded cheddar evenly over the chicken/noodle mixture, cover with foil, and bake for 30 minutes or until the filling is hot and bubbly and the cheese is melted.
Nutrition
Calories: 500kcal | Carbohydrates: 34g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 146mg | Sodium: 844mg | Potassium: 428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 27IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 6mg