Chicken Noodle Casserole

READY IN: 35mins
Recipe by Troop Angel

I found this in the Sunday coupon inserts of the Houston Chronicle, and after changing it up just a smidgen, we really enjoy it as a quick and easy and inexpensive meal! It's a drier casserole, so if you like creamy ones, you may want to add more milk. I'm just posting my version. I think you could probably make this with tuna for a yummy variation, also! I hope you enjoy!

Top Review by Braunda

I used chicken I had in the freezer. I also used chicken broth for boiling chicken. Both that I had in my freezer. I also cut up some carrots about the size of the peas and added it to the boiling noodles then drained. Mixed everything up and baked in the oven just like you have in the recipe. Very Very Good Thank You so much for sharing. Hugs

Ingredients Nutrition

  • 1 (10 3/4 ounce) can cream of chicken soup
  • 12 cup milk
  • 1 cup frozen peas
  • 2 (5 ounce) canschunk canned chicken, drained
  • 2 cups hot medium cooked egg noodles
  • 4 tablespoons dry breadcrumbs
  • 2 tablespoons butter, melted

Directions

  1. Stir soup, milk, peas, chicken and noodles in a 1/2-qt casserole dish.
  2. Bake at 400°F for 20 minutes, or until hot. Stir.
  3. Mix bread crumbs with butter in a cup and sprinkle over chicken mixture.
  4. Bake for 5 minutes or until golden brown.

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