Creamy Chicken and Noodle Casserole Recipe
A quick and easy creamy pasta dish loaded with chicken and veggies.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: American
Keyword: Chicken and Pasta, Easy dinner recipe
Servings: 6
Calories: 343kcal
- 4 boneless skinless chicken breasts
- 10.75 ounces cream of chicken soup
- 1 cup sour cream
- 1 cup corn flakes crushed
- 1 Tablespoon butter melted
- ¼ cup onion chopped
- ¼ cup mushrooms chopped
- 1 green bell pepper chopped
- 2 Roma tomatoes chopped
- 2 cups angel hair pasta cooked
Preheat oven to 350 degrees F.
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Cut into bite size pieces and place in a 9x13 inch baking dish that has been sprayed with non-stick cooking spray.
Combine soup, sour cream, vegetables of your choice. Pour mixture over chicken
In a separate bowl, combine crushed cornflakes and melted butter and sprinkle over the top of the chicken mixture.
Cover and bake for 30 minutes (or freeze for baking at another time).
Serve over cooked pasta.
Calories: 343kcal | Carbohydrates: 30g | Protein: 22g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 529mg | Potassium: 528mg | Fiber: 2g | Sugar: 4g | Vitamin A: 741IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 3mg