- 6
Ingredients
- 3 Tbsp unsalted butter, divided
- 2 c frozen vegetable seasoning blend
- 1 red bell pepper, diced
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 c shredded Parmesan cheese, divided
- 3/4 c heavy whipping cream
- 1/4 tsp ground black pepper
- 1 rotisserie chicken, meat shredded and skin and bones discarded
- 1 (16 oz) package wide egg noodles, cooked according to package directions
- 1/3 c Italian-seasoned bread crumbs
- Garnish: chopped green onions
Preparation
Step 1
Preheat oven to 375º. Spray and 13x9-inch baking dish with cooking spray.
In a large skillet, melt 1 Tbsp butter over medium-high heat.
Add vegetable blend and bell pepper; cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Stir in soups, 2/3 c cheese, cream, and pepper until melted. Remove from heat, and stir in chicken and noodles until well combined. Spoon into prepared pan.
In a small microwave-safe bowl, melt the remaining 2 Tbsp butter; stir in bread crumbs and remaining 1/3 c cheese. Sprinkle onto casserole.
Bake until golden brown and bubbly, about 30 minutes. Garnish with green onion, if desired.
Let stand for 10 minutes before serving.
**Kitchen tip - One rotisserie chicken yields about 3 cusp shredded meat.
From Cooking with Paula Deen, January/February, 2017.