By Caryn Cooks!
Chicken Noodle Casserole
6 steps
Prep:10minCook:30min
Updated at: Sun, 23 Feb 2025 01:10:45 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
19
High
Nutrition per serving
Calories854.1 kcal (43%)
Total Fat65.5 g (94%)
Carbs35.4 g (14%)
Sugars3.4 g (4%)
Protein30.6 g (61%)
Sodium1540.2 mg (77%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

2 x 12.5 ouncecans chunk chicken breast
drained, or about 3 cups of store-bought rotisserie chicken, diced

2 x 10.5 ouncecans cream of chicken soup

1 cupmayonnaise

1 cupmilk

0.5onion
finely diced, optional, you could also use about 1 Tablespoon of dried onion flakes

2 cupsshredded cheddar cheese

1 ½ cupsfrozen peas and carrots

12 ounceegg noodles
cooked and drained

1 cuppanko bread crumbs

½ cupsalted butter
melted
Instructions
Step 1
Preheat oven to 350F degrees. Spray 9×13-inch baking dish with non-stick cooking spray.
Step 2
In a large bowl, combine 2 (12.5 ounce) cans chunk chicken breast, drained, 2 (10.5 ounce) cans cream of chicken soup, 1 cup mayonnaise, 1 cup milk, 1/2 onion, finely diced (optional), 2 cups shredded cheddar cheese and 1 1/2 cups frozen peas and carrots.
Step 3
Stir until combined. Gently stir in 12 ounce package egg noodles, cooked and drained.
Step 4
Pour mixture into prepared baking dish. Sprinkle top evenly with 1 cup panko bread crumbs.
Step 5
Pour 1 stick salted butter (1/2 cup), melted evenly over top of bread crumbs.
Step 6
Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.
Notes
1 liked
0 disliked
Crispy
Delicious
Easy
Fresh
Go-to