Chicken Noodle Casserole

• 1 1/2 cups uncooked egg noodles
• 1 lb boneless, skinless chicken breasts, cooked and diced
• 1 can cream of chicken soup (10.5 oz)
• 1/2 cup milk
• 1 cup frozen peas and carrots
• 1 cup shredded cheddar cheese
• 1/2 cup diced celery
• 1/2 cup diced onion
• 2 tablespoons melted butter
• 1/2 cup crushed potato chips
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook egg noodles according to package instructions; drain.
3. 3 In a large bowl, mix cooked noodles, diced chicken, cream of chicken soup, milk, frozen peas and carrots, and shredded cheddar cheese.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a separate bowl, combine melted butter, crushed potato chips, garlic powder, and paprika; sprinkle over the casserole.
6. 6 Bake for 30-35 minutes, until bubbly and the topping is golden brown.
7. 7 Let stand for 5 minutes before serving.

Nutrition

Tips

• Use leftover roasted chicken to save time.
• For extra crunch, toast the potato chip topping in a skillet before sprinkling it over the casserole.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a fresh green salad for a complete meal.
• Pair with warm dinner rolls for an extra touch of comfort.

FAQ