Cheesy Chicken Noodle Casserole
"This recipe is creamy and delicious. My kids LOVED it! I think the wide egg noodles work best but you can also use medium. Make sure you cook the noodles for about a minute or two less than the package directions. Coupled with garlic Texas toast and a nice salad it is a really great meal. You could also substitute the chicken with cooked cubed ham or Kielbasa. Serves 4 people comfortably."
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 ounces wide egg noodles, cooked al dente
- 1 (10 1/2 ounce) can cream of chicken soup
- 8 ounces sour cream
- 1⁄2 cup chicken broth
- 1 teaspoon granulated garlic powder
- 1⁄4 teaspoon black pepper
- 8 ounces monterey jack cheese, grated (2oz reserved)
- 2 cups cooked chicken
- 1⁄4 cup margarine
- 1⁄4 cup parmesan cheese
directions
- In large sauce pan, cook egg noodles per package directions (less 1 to 2 minutes).
- Drain.
- In the warm pan, removed from heat, combine egg noodles and margarine with all ingredients except 2 oz Monterey Jack cheese.
- Mix well.
- Place in a greased 2 liter casserole dish.
- Top with remaining 2 oz Monterey jack cheese.
- Bake at 350 for 25-30 minutes.
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RECIPE SUBMITTED BY
<p>I am a single Dad of two kids with two different tastes. I'm always looking for kid friendly, tasty, healthy, quick recipes. I'm a fan of one skillet meals, casseroles, slow cooker, & the grill. I have a Weber kettle and also a weber Q aeries for quick cooking during the week. I seem to have started a hobby (or addiction) of collecting cast iron pans and cookware. You CANNOT buy a cast iron skillet today like those made a century ago by Griswold and Wagner. The iron is not the same. Smooth, non stick, even heating. and quite a bit less weight with the vintage cast iron.</p>
