Chicken noodle soup is a magic food, and remodeling the traditional dish right into a casserole simplest amplifies its comforting consequences. This 30-minute chook dinner has all of the elements of conventional chook soup: hearty egg noodles, smooth bird, peas ‘n’ carrots — but with a creamy sauce and crunchy topping that’ll make you want seconds.
Chicken casseroles are the epitome of a brief and clean meal. You gotta love that on busy weeknights all you have to do is snatch a few sour creams and leftover roast bird from the refrigerator, egg noodles and a can of cream of fowl soup from the pantry, and a bag of peas and carrots from the freezer. Then simply “sell-off and bake” until the casserole are beautifully golden and bubbly.
Then there’s that crispy topping. It’s optionally available in case you pick your casserole creamy thru-and-via, however, trust us — every body’s going to need a chunk of that crackly crunch. It’s no longer complex — just breadcrumbs, melted butter, and seasoning — but that toasted layer makes this casserole even more pleasing.
Our chicken noodle bake is flawlessly easy and nostalgic just the way it’s far, but there wouldn’t be something incorrect with dressing it up by way of adding broccoli, bacon, or even a layer of cheese. This is already on its manner to turning into certainly one of your circle of relatives’ favorite chook casserole recipes, isn’t it?
- 4 ounces (about 2 cups) egg noodles, cooked and drained
- 1½ cups cooked chicken, shredded or chopped
- 1 cup frozen green peas and carrots
- 1 (10 ounces) cans condensed cream of chicken soup
- ¼ cup sour cream
- ¾ cup milk or water
CRUNCHY TOPPING (OPTIONAL)
- ¼ cup dry bread crumbs
- 1 Tablespoon melted butter
- ½ teaspoon dried Italian herbs or dried parsley
- Ground black pepper, to taste
- Kosher salt, to taste
- Preheat the oven to 400°F/200°C. Grease an 8-inch casserole dish.
- In the casserole dish, add the cooked egg noodles, cooked chicken, frozen peas and carrots, cream of chicken soup, sour cream, and milk or water. Set aside.
- If you like your casserole with a crunchy topping, mix together the breadcrumbs, melted butter, dried herbs, pepper, and salt in a medium bowl. Sprinkle the top of the casserole with the breadcrumb mixture.
- Bake the casserole for 15 – 20 minutes, or until the top is bubbling and the breadcrumbs (if using) are toasted.