Easy Chicken Noodle Casserole
This Easy Chicken Noodle Casserole is a quick to prep dinner that brings all the comforts of a bowl of chicken noodle soup.
This Easy Chicken Noodle Casserole is a quick to prep dinner that brings all the comforts of a bowl of chicken noodle soup.
- Carbohydrate 39.4110601712198 g
- Cholesterol 125.465711616663 mg
- Fat 15.958061991741 g
- Fiber 3.64330137317285 g
- Protein 32.6053674572439 g
- Saturated Fat 7.38433968591243 g
- Serving Size 1 1 Serving (215g)
- Sodium 205.659483902294 mg
- Sugar 35.7677587980469 g
- Trans Fat 1.53193253224948 g
- Calories 433 calories
Step-by-step
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook and drain 12 oz egg noodles as directed on package; set aside.
- In large bowl, mix 4 cups chopped cooked chicken, 2 cans (10 oz each) cream of chicken soup, 1 1/2 cups sour cream, 1 cup shredded Cheddar cheese (4 oz) and 2 cups frozen mixed vegetables. Add cooked noodles; stir to combine. Season with salt and pepper to taste.
- Spread mixture evenly in baking dish. Top with 1 cup Progressoâ„¢ Bread Crumbs Garlic and Herb. Lightly spray top with cooking spray.
- Bake 25 to 30 minutes or until center is bubbly and heated through.
Golden bread crumbs shatter under the fork to reveal a steaming, creamy interior of tender egg noodles and savory poultry. Casseroles emerged in mid-century American kitchens as a reliable method for stretching modest proteins across large portions. Budget-conscious cooks can easily adapt this format based on pantry availability without sacrificing structural integrity.
Strategic Ingredient Substitutions
Dairy components dictate the richness of the sauce. Sour cream provides lactic acid that cuts through the heavy soup base, but plain Greek yogurt functions as a direct one-to-one replacement if fat reduction is prioritized. Cheddar cheese adds sharp salinity, though mild Monterey Jack melts with superior elasticity while muting overall sodium levels. Freshly grated blocks yield smoother sauce incorporation than pre-bagged shreds dusted with anti-caking cellulose. Frozen vegetables require no thawing prior to mixing; adding them straight from the bag prevents excess moisture accumulation that can dilute the binder.
- Bake uncovered at 350°F for precisely 25 to 30 minutes until bubbling occurs at the perimeter.
- Spray the bread crumb topping lightly with oil to promote even browning instead of dry scorching.
- Store leftovers in an airtight container in the refrigerator for up to three days.
