Description
This creamy Chicken Noodle Casserole is the ultimate cozy, family-style dinner. I first made it on a rainy day, trying to use what I had in the pantry—and it turned into a dish everyone now requests. Warm, hearty, and topped with a buttery crunch, it’s comfort food done right.
Ingredients
2 (12.5 oz) cans chunk chicken breast, drained (or 3 cups diced rotisserie chicken)
2 (10.5 oz) cans cream of chicken soup
1 cup mayonnaise
1 cup milk
½ onion, finely diced (or 1 tbsp dried onion flakes)
2 cups shredded cheddar cheese
1½ cups frozen peas and carrots
12 oz egg noodles, cooked and drained
1 cup panko bread crumbs
1 stick (½ cup) salted butter, melted
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, mix together chicken, soup, mayonnaise, milk, onion, cheese, and vegetables.
Stir in the cooked noodles until well combined.
Pour mixture into the prepared dish and spread evenly.
In a small bowl, mix panko crumbs with melted butter. Sprinkle over the casserole.
Bake uncovered for 30–35 minutes, until hot and bubbly with a golden top.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
Nutrition
- Calories: ~490 per serving
- Fat: 30g per serving
- Carbohydrates: 35g per serving
- Protein: 21g per serving