Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 pound egg noodles
- 2-3 cups chicken, cubed
- 2 cans cream of celery soup
- 1- 16 oz bag frozen peas and carrots
- 3/4 cup heavy cream
- 2/3 cup parmesan cheese, grated
- 1/3 cup Italian bread crumbs
- 2 tablespoon butter, melted
- 1 teaspoon garlic salt
- kosher salt and pepper to taste.
Details
Preparation
Step 1
Preheat oven to 375. Bring a large pot of salted boiling water cook noodles. Set aside.
In a large bowl, combine soups and heavy cream and stir together.
Add frozen vegetables, cheddar cheese, cubed chicken and egg noodles, and season with garlic salt and pepper.
Pour mixture into a large casserole dish and lightly tap it and even it out.
In a separate bowl, toss together breadcrumbs , parmesan cheese and melted butter. Sprinkle evenly over the top of casserole.
Place baking dish in oven and bake 3o to 35 minutes or until bubbly.
Review this recipe