Chicken noodle casserole. Easy & cheesy it's quick to make loaded up with veggies (not salt) & it tastes amazing too! It's so simple to make that sometimes I feel like I'm cheating! —Kay Pederson, Yellville, Arkansas. MORE+ LESS Who doesn't love chicken noodle soup?
Rating Pour mixture into a prepared baking dish.
The ingredients are simple so it's a great last minute supper for busy evenings.
Recipe courtesy of Food Network Kitchen.
You can cook Chicken noodle casserole using 14 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chicken noodle casserole
- 🢂 12 oz of bag of egg noodles.
- 🢂 2 (10.5 oz) of cans cream of chicken soup.
- 🢂 1 (10.5 oz) of can cream of mushroom soup.
- 🢂 1 cup of milk.
- 🢂 1 tsp of garlic powder.
- 🢂 1 tsp of onion powder.
- 🢂 1/2 tsp of salt.
- 🢂 1/2 tsp of pepper.
- 🢂 1 T of parsley flakes.
- 🢂 1 pound of chicken cooked and cubed (or shredded rotisserie).
- 🢂 1 can of corn.
- 🢂 1 (12 oz) of bag frozen sliced carrots.
- 🢂 1 cup of panko.
- 🢂 2 T of butter.
Bring a large pot of generously salted water to a boil. Cook the egg noodles in boiling salted water; drain.
instructions Chicken noodle casserole
- Preheat oven to 350..
- Cook egg noodles as directed and add the carrots just for the last minute..
- While they are cooking combine soups, milk, and spices..
- Stir the chicken and corn into soup mixture..
- Drain noodles and carrots and add to mixture..
- Pour into 9x13 casserole dish..
- Melt butter in small bowl in microwave..
- Stir panko into melted butter. Sprinkle on top of casserole..
- Bake at 350 for 30-40 minutes..
