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Creamy and delicious chicken casserole with noodles and vegetables. Easy to make and sure to become a family favorite!

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Recipe Summary test

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
12
Yield:
1 9x13-inch casserole
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

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  • Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.

  • While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.

  • Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.

  • Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.

Nutrition Facts

430 calories; protein 27.9g; carbohydrates 25.6g; fat 23.6g; cholesterol 101.4mg; sodium 687.6mg. Full Nutrition
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