Easy Chicken and Noodle Casserole Recipe
Our creamy chicken and noodle casserole recipe is the perfect weeknight meal. It is super easy to make and has enough for the family.
Servings: 8
Calories: 385kcal
Equipment
- 9x13-inch Baking Pan
- Small Mixing Bowl
- Non-stick Cooking Spray
- Aluminum Foil
Ingredients
- 2 cups shredded chicken (I like to use rotisserie chicken)
- 10.75 ounces condensed cream of chicken soup 1 can
- 1 cup sour cream (I used light)
- ¼ cup chopped onion optional
- ½ cup chopped mushrooms optional
- 1 red bell pepper chopped, optional
- ½ cup frozen peas
- garlic salt, to taste
- salt and pepper, to taste
- 16 ounces egg noodles cooked (follow the cooking instructions on the package)
Instructions
- Preheat oven to 350 degrees.
- While the oven preheats, cook the egg noodles according to the package directions.
- Place your noodles and chicken in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
- Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan. Cover and bake for 30 minutes (or freeze for baking at another time).
Notes
- This is a great meal to freeze! You would make this the same way as the original recipe, except when you cover it with aluminum foil, instead of putting the pan in the oven, you will put it in the freezer.
- Then when you are ready to bake it. Pull it out about 24 hours ahead of time to let it thaw, then bake it at 350 for about 35 - 40 minutes or until it is baked all the way through.
Nutrition
Calories: 385kcal | Carbohydrates: 48g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 331mg | Potassium: 381mg | Fiber: 3g | Sugar: 4g | Vitamin A: 833IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 2mg