Chicken noodle casserole

Chicken noodle casserole

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound egg noodles

  • 3

    cups cooked chicken cubed

  • 1

    14 oz cream of chicken soup

  • 1

    10.75 oz cream of mushroom soup

  • 1

    16oz bag frozen peas and carrots

  • ¾

    c heavy cream

  • c grated Parmesan cheese

  • ½

    c cheddar cheese grated or shredded

  • c Italian seasoned bread crumbs

  • 2

    T unsalted butter melted

  • 1

    t garlic salt

  • kosher salt and fresh ground pepper to taste


heat oven to 375 bring a large pot of salted water to a boil and cook egg noodles according to package directions till al dente drain and set aside in a large bowl combine soups and heavy cream add frozen vegetables, cheddar cheese, chicken and egg noodles and season with salt and pepper pour mixture into a large casserole dish, lightly tap on counter to remove air bubbles and smooth out in a separate bowl toss together bread crumbs, Parmesan cheese and melted butter-sprinkle evenly over casserole bake 30-35 minutes till vegetables tender and sauce is bubbly remove and cool 5 minutes-transfer to serving bowls and garnish with more cheese


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