Sometimes you just want to throw all those fancy schmancy dinner recipes out the window and make a good old fashioned creamy casserole just like you used to eat as a kid. This chicken noodle casserole is a snap to assemble and only bakes for 25 minutes so easily a good weeknight meal.
I used peas but you could easily substitute mixed vegetable or carrots, really anything your family will eat.
Ingredients:
6 oz egg noodles (I prefer the extra wide)
15 oz cooked chicken, diced into bite size pieces (canned chicken actually works well here or precooked rotisserie)
1 C frozen peas, thawed
1/2 C sour cream
1 can cream of chicken soup
3/4 C milk (I used 1%)
1/2 C sharp cheddar cheese, grated
1 tsp. Tastefully Simple Onion Onion or mixture of dehydrated onion, parsley, paprika, garlic (or simply 1/4 tsp each onion powder, garlic powder)
1/8 tsp crushed red pepper
1/8 tsp black pepper
OPTIONAL:
For breadcrumb topping:
1/4 C dry breadcrumbs
1 T melted butter
2 T grated parmesan cheese
Directions:
1. Preheat oven to 400.
2. Cook noodles according to package but remove 2 minutes early (they will continue to cook in oven and this will prevent them from getting mushy). Drain and set aside.
3. Meanwhile in a large bowl combine cream of chicken soup, sour cream, milk, cheese and seasonings. Fold in chicken, then peas and finally noodles.
4. Pour entire mixture into 8x8 or 9x9 casserole baking dish.
5. If using a breadcrumb topping, combine all ingredients in small bowl and sprinkle over top.
6. Bake in preheated oven for 25 minutes.
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