Chicken noodle soup is a comfort classic… but is there anything more comforting than casserole? Not
in our book. This chicken noodle-casserole mashup ups the comfort quotient considerably; it’s like a
medley of comfort classics all in one!
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
How To Make Chicken Noodle Casserole
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray. Set aside.
In a mixing bowl, stir together chicken, condensed soup, mayonnaise, milk, onion, cheese, and frozen
veggies. Gently fold in egg noodles and spread mixture into baking dish.
Sprinkle Panko bread crumbs evenly over the top, then drizzle with melted butter. Bake until golden
brown and bubbly, about 30-35 minutes. Let sit 5 minutes before serving. Enjoy!
