Chicken noodle casserole
By á-10058
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Ingredients
- 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
- 3/4 c heavy cream
- 2/3 c grated Parmesan cheese
- 1/2 c cheddar cheese grated or shredded
- 1/3 c Italian seasoned bread crumbs
- 2 T unsalted butter melted
- 1 t garlic salt
- kosher salt and fresh ground pepper to taste
Details
Preparation
Step 1
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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