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Chicken Noodle Casserole Recipe

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This recipe for Chicken Noodle Casserole is from CHERISHED FAMILY RECIPES FROM HOME, 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. wide egg noodles
2 10.5-oz. cans cream of chicken soup
1 c. whole milk
1 c. shredded sharp cheddar cheese
1 tsp. ground black pepper
½ tsp. kosher salt
3 c. cooked, shredded chicken (from 1 rotisserie chicken)
½ small yellow onion, finely chopped
2 celery stalks, finely chopped
1 12-oz. bag frozen peas and carrots, thawed
1½ c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)
2 tbsp. unsalted butter, melted
Chopped parsley, to serve
Directions:
Directions:
1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.
2. Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots. Gently fold in the egg noodles. Transfer mixture to a 13-by-9-inch baking dish and spread in an even layer.
3. Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the casserole. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.

 

 

 

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