Chicken Noodle Casserole
This old fashioned chicken noodle casserole will be your go to dump and bake dinner. It has rotisserie chicken, egg noodles, condensed soup, vegetables, cheese, and ritz cracker topping.
Servings: 6
Equipment
- Pot or Saucepan
- Strainer or Sieve
- 9x13 Baking Dish
- Measuring Tools (Cups)
- Mixing Spoon or Rubber Spatula
- Cheese Grater
- Foil
Ingredients
- 8 oz Egg Noodles, dry
- 2-3 cups Rotisserie Chicken Shredded or Cubed
- 2 10.5oz Condensed Cream of Chicken Soup Cans or Condensed Soups of Choice
- ½ cup Mayo
- 1 cup Whole Milk or Half and Half
- 1 ½ cups Frozen Peas and Carrots
- 1 cup Sharp Cheddar or Colby Jack, shredded
- 1-2 Sleeves Ritz Crackers, crushed
- ¼ cup Unsalted Butter, melted
- 2 tsp Poultry Seasoning (optional)
- Salt, Pepper, and Spices of Choice
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Cook dry egg noodles to al dente, about 2-3 less than the package instructions. Strain and dump into in a 9x13 casserole dish.
- Add condensed chicken soups, mayo, milk, spices and seasoning. Mix well with a rubber spatula.
- Fold in peas and carrots, cheddar cheese, and chicken. Mix well and spread into a single layer.
- In a mixing bowl add crushed ritz crackers and melted butter. Mix well with a fork.
- Sprinkle buttered ritz crackers onto the casserole.
- Place into the oven uncovered and bake for 30 minutes or until golden and bubbly. Let cool and Enjoy.
Notes
If you want an extra cheesy texture, I recommend adding an additional can of cheddar cheese soup and at least one cup of extra shredded cheese.