This comforting Chicken Noodle Casserole is a hearty and satisfying dish that’s perfect for busy weeknights or potluck gatherings. Made with tender egg noodles, rotisserie chicken, creamy sauce, and a crispy breadcrumb topping, it’s a family favorite that’s sure to please everyone at the table.
Ingredients:
- 1 package (12 oz) egg noodles, cooked and drained
- Meat from 1 rotisserie chicken, shredded
- 2 cans (10 oz each) condensed cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- 1/2 onion, finely diced
- 2 cups cheddar cheese, shredded
- 1 1/2 cups frozen mixed veggies
- 1 cup Panko bread crumbs
- 1/2 cup butter, melted
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with nonstick spray and set it aside.
- Mix the Casserole:
- In a large mixing bowl, combine the shredded chicken, condensed cream of chicken soup, mayonnaise, milk, diced onion, shredded cheddar cheese, and frozen mixed veggies.
- Gently fold in the cooked and drained egg noodles until everything is well combined.
- Assemble and Bake:
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the Panko bread crumbs over the top of the casserole.
- Drizzle the melted butter over the bread crumbs.
- Bake the casserole in the preheated oven until it’s golden brown and bubbly, usually for about 30-35 minutes.
- Serve:
- Let the casserole sit for about 5 minutes before serving to allow it to set slightly.
- Serve warm and enjoy the comforting flavors!
Tips:
- You can customize this casserole by adding your favorite veggies or using different types of cheese.
- For extra flavor, consider adding some herbs or spices to the creamy mixture, such as garlic powder, dried parsley, or thyme.
- Leftovers can be stored in an airtight container in the refrigerator for a few days. Reheat in the oven or microwave until heated through before serving.
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