Easy Chicken Casserole with Noodles
Using pantry ingredients, this simple pasta dish is filled with tender noodles and a creamy sauce. It will soon become one of your favorite comfort food recipes!
Servings 8
Calories 469kcal
Ingredients
- 3 cups cooked chicken diced
- 12 ounces egg noodles cooked to al dente
- 2 cups cheddar cheese shredded
- 21 ounces Campbells cream of chicken soup 2 cans (undiluted)
- 1 cup frozen peas and carrots
- 1 tablespoon ranch seasoning mix
- 12 ounces evaporated milk
- 1 cup french fried onions
- ¾ cup pasta water
Instructions
- Preheat the oven to 350 degrees. Coat a 9x13 casserole dish with non-stick spray, set aside.
- Cook the egg noodles in a large pot of well salted water to al dente. Drain well, set aside.
- In a large bowl mix the canned soup, evaporated milk, pasta water and ranch dressing. Whisk until smooth.
- Add the cooked noodles, half the shredded cheese, cubed chicken and frozen vegetables and mix well with the creamy sauce. Pour into the prepared baking dish.
- Top with the remaining cheese and the fried onions.
- Cover with aluminum foill and place in the preheated oven. Bake for 30 minutes, or until hot and bubbly!
Video
Notes
- Cook the pasta to al dente. Overcooked pasta will get mushy.
- Cover the pasta with aluminum foil before cooking so it doesn't dry out.
- Finish with minced parsley and fresh cracked black pepper if desired.
Storage -
Refrigerate - Allow the casserole to cool completely. Store leftovers in an airtight container or cover with plastic wrap and refrigerate. It will last 3-4 days. Freeze - up to three months. Thaw frozen casserole in the refrigerator overnight. Bake until hot and bubbly.Nutrition
Calories: 469kcal | Carbohydrates: 48g | Protein: 19g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 980mg | Potassium: 365mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3870IU | Vitamin C: 5mg | Calcium: 350mg | Iron: 2mg
