Creamy Chicken and Noodle Casserole Recipe
A quick and easy creamy pasta dish loaded with chicken and veggies.
Servings: 6
Calories: 343kcal
Equipment
- Skillet
- 9x13-inch Baking Pan
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
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: 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