Chicken and Egg Noodle Casserole
A classic comfort food combining tender chicken, hearty egg noodles, and creamy sauce, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 2 cups egg noodles Use your favorite brand
- 2 breasts cooked and shredded chicken Rotisserie chicken works well
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheese Use your choice of cheese
- 1/2 cup frozen peas Optional
- to taste Salt and pepper
- 1 tablespoon olive oil For greasing the baking dish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a pot, bring water to a boil and cook the egg noodles according to the package instructions, about 7-10 minutes. Drain and set aside.
- In a large mixing bowl, combine the cooked noodles, shredded chicken, cream of chicken soup, chicken broth, and shredded cheese. If using, add frozen peas and stir until well mixed.
- Season with salt and pepper to taste, then mix again to distribute the seasoning evenly.
- Grease a baking dish with olive oil and pour the chicken and noodle mixture into it, spreading it out evenly.
Cooking
- Bake the casserole in the preheated oven for 25-30 minutes until bubbly and lightly golden on top.
- Remove from the oven and let cool for a few minutes before serving.
Notes
You can customize this casserole with various vegetables or types of cheese. Leftovers can be refrigerated for up to 3-4 days, or frozen for up to three months.