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Rotisserie Chicken and Noodle Casserole Recipe

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This recipe for Rotisserie Chicken and Noodle Casserole is from Melody's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz Pennsylvania Dutch Extra Wide Egg Noodles
1 can (10.5oz) cream of chicken soup
1 cup milk
salt and pepper to taste
1 1/2 cups shredded cheddar cheese
1 can (4 oz) mushroom stems and pieces, drained
1 fully-cooked rotisserie chicken
Directions:
Directions:
Preheat oven to 350º. Spray a 9x13 inch baking dish with nonstick spray coating. Cook noodles according to package directions; drain. Combine soup and milk in a large mixing bowl; whisk until smooth. Stir in salt and pepper, to taste, 1 cup cheese, and mushroom pieces. Cut chicken from bone and coarsely chop. Discard skin and bones; add chicken to soup-cheese mixture. Fold in cooked noodles. Spoon into prepared baking dish. Cover with aluminum foil and bake 20 minutes. Sprinkle with reserved cheese and bake, uncovered, 5 to 10 minutes or until hot and cheese is melted.

 

 

 

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