Creamy Chicken and Noodle Casserole Recipe
A quick and easy creamy pasta dish loaded with chicken and veggies.
Serving6
Ingredients
- 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
Equipment
Instructions
- 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.
Nutrition
Calories: 343 kcal · Carbohydrates: 30 g · Protein: 22 g · Fat: 15 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 77 mg · Sodium: 529 mg · Potassium: 528 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 741 IU · Vitamin C: 22 mg · Calcium: 65 mg · Iron: 3 mg