Description
A comforting and hearty casserole packed with tender chicken, creamy soups, and egg noodles, topped with a golden breadcrumb and cheese crust. Perfect for a family dinner!
Ingredients
Scale
- 1 lb egg noodles
- 2–3 cups cooked chicken, cubed
- 1 (14 oz) can cream of chicken soup
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (16 oz) bag frozen peas and carrots
- 3/4 cup heavy cream
- 2/3 cup grated parmesan cheese
- 1/2 cup grated cheddar cheese
- 1/3 cup seasoned Italian breadcrumbs
- 2 tbsp unsalted butter, melted
- 1 tsp garlic salt
- Kosher salt and pepper, to taste
Instructions
- Preheat the Oven:
Preheat oven to 375º F. - Cook the Egg Noodles:
Cook egg noodles until al dente, drain, and set aside. - Mix the Sauces:
In a large bowl, mix the cream of chicken soup, cream of mushroom soup, and heavy cream. - Combine the Ingredients:
Add the frozen peas and carrots, cheddar cheese, cooked chicken, and egg noodles to the soup mixture. Season with garlic salt and pepper to taste. - Transfer to Casserole Dish:
Pour the mixture into a casserole dish. - Prepare the Topping:
In a separate bowl, mix the breadcrumbs, parmesan cheese, and melted butter; sprinkle this mixture over the casserole. - Bake:
Bake for 30-35 minutes until bubbly and golden. - Serve:
Let cool for 5 minutes before serving.
Notes
- Make-Ahead: This casserole can be assembled ahead of time and refrigerated until ready to bake.
- Variations: Add your favorite vegetables like mushrooms or bell peppers for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes