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Creamy Chicken Noodle Casserole
Author
Nicole Burkholder
Ingredients
1
pkg
No Yolks Broad Noodles
2
cups
seasoned, cooked chicken
I used diced chicken breast, but shredded rotisserie chicken is great, too!
1
pkg (10 oz)
frozen peas and carrots
1
pkg (10 oz)
frozen corn
1/4
cup
chopped onion
1
cup
half and half
1
can
cream of chicken soup
1
can
cream of mushroom soup
salt and pepper to taste
1/2
cup
panko crumbs
1/4
cup
melted butter
Instructions
Preheat the oven to 350 and spray a 9x13 pan with cooking spray
Boil the No Yolks noodles according to package directions. Drain and set aside.
In a large bowl, combine all the other ingredients except the panko crumbs and butter. Add the cooked noodles to the mixture and gently stir.
Place in the 9x13 pan and then sprinkle the crumbs over the top. Pour the melted butter over the top of the crumbs.
Bake uncovered for 30 minutes or until warmed through and bubbly. Let sit for 5 minutes before serving.
Notes
Recipe adapted from the Home in the Heartland cookbook. Similar recipe found on
Life in the Lofthouse.