Chicken Noodle Casserole

Ingredients

2 cups chicken breast or Rotisserie Chicken

2 cups frozen mixed vegetables, corn, green beans, carrots and peas

4 tbsp butter, unsalted

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup heavy cream

1 cup Parmesan Cheese, freshly shredded

½ tsp salt

¼ tsp ground black pepper

2 tsp garlic powder

16 ounces egg noodles, cooked to package directions, I used medium or wide egg noodles

½ cup Italian seasoned bread crumbs

Instructions

Preheat the oven to 350*

Melt the butter in a large skillet and toss in the frozen vegetables, saute until the vegetables are heated through

In a medium sized bowl add the two soups and the heavy cream, whisk to blend

Add the soup mix to the skillet

Boil the egg noodles according to package directions and drain and rinse once cooked

Add in the Parmesan cheese and the seasonings

Toss in the shredded chicken and the egg noodles and stir to combine all

Spray a Casserole dish with a non stick spray and carefully place the casserole into the dish

In a bowl add in ½ cup of Parmesan Cheese, the seasoned bread crumbs and 1 tbsp melted butter, stir to combine

Sprinkle the top of the casserole with half of the bread crumb mixture

Bake for 20 to 25 minutes, remove and sprinkle the remaining bread crumbs on the top and return to the oven for 5 more minutes.

Enjoy!

Nutrition Information:

YIELD: 6 SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh vegetables instead of frozen ones?

Yes, you can use fresh vegetables in this recipe.

Simply chop them into small pieces and sauté them until they are tender before adding them to the casserole.

Can I use a different type of pasta?

While the recipe calls for egg noodles, you can use other pasta shapes like penne, rotini, or even spaghetti if that’s what you have on hand.

Just make sure to cook them according to the package instructions.

What can I substitute for heavy cream?

If you don’t have heavy cream, you can use half-and-half or whole milk as a substitute.

Keep in mind that using lower-fat options may result in a slightly lighter sauce.

Can I make this casserole ahead of time?

Yes, you can prepare this casserole in advance and refrigerate it before baking.

Just cover it well and store it in the refrigerator for up to a day before baking.

You may need to adjust the baking time slightly if the casserole is cold from the fridge.

Can I freeze leftovers?

Yes, you can freeze leftover chicken noodle casserole.

Allow it to cool completely, then portion it into airtight containers or freezer-safe bags.

It can be stored in the freezer for up to 2-3 months.

To reheat, thaw it in the refrigerator overnight and then reheat in the oven or microwave.

Can I use leftover cooked chicken instead of chicken breasts or rotisserie chicken?

Yes, you can absolutely use leftover cooked chicken in this recipe.

It’s a great way to repurpose leftover roast chicken or grilled chicken.

Can I substitute the cream of mushroom soup with another type of soup?

Yes, you can substitute the cream of mushroom soup with cream of celery soup, cream of broccoli soup, or another cream-based soup of your choice.

It will slightly alter the flavor but can still be delicious.

What can I use instead of Parmesan cheese?

If you don’t have Parmesan cheese, you can use grated Romano cheese or a blend of shredded mozzarella and cheddar cheese.

The choice of cheese will affect the flavor, so choose one that you enjoy.

Can I use whole wheat or gluten-free noodles?

Yes, you can use whole wheat or gluten-free egg noodles if you have dietary preferences or restrictions.

Just make sure to cook them according to the package instructions for the best results.

Can I prepare this casserole in advance and bake it later?

Absolutely! You can assemble the casserole ahead of time and refrigerate it before baking.

When you’re ready to bake, simply take it out of the refrigerator and bake according to the recipe instructions.

You may need to add a few extra minutes to the baking time if it’s chilled.