Serves: 8 | Cook time: 30 minutes
This just made my day! I tried this recipe today and I am so glad that I did because I never would have tasted perfection! I recently learned about this recipe while I was browsing the internet for new and easy dishes that I can try at home. The taste of all the ingredients compliment really well with each other. I think the only concern in this recipe is to make sure that the noodles are al dente’. Overcooked noodles are never good! Just follow these simple steps and it will guide you to perfection. Enjoy!
INGREDIENTS
1 pound egg noodles
2-3 cups cooked chicken, cubed
1 (14 oz.) can cream of chicken soup
1 (10.75 oz.) can condensed cream of mushroom soup
1 (16 oz.) bag frozen peas and carrots
3/4 cup heavy cream
2/3 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
1/3 cup seasoned Italian breadcrumbs
2 tablespoons unsalted butter, melted
1 teaspoon garlic salt
kosher salt and freshly ground pepper, to taste
How to make Thick And Creamy Chicken Noodle Casserole
Step 1: Ready the oven and preheat to 375 degrees F.
Step 2: In a large pot, pour water and add salt. Refer to the directions provided on the package of the noodles.
Step 3: Drain the noodles. Set aside.
Step 4: Add heavy cream and soups in a large bowl. Stir until it becomes creamy.
Step 5: Add in the sliced chicken, cheddar cheese, frozen veggies, and egg noodles. Stir until well mixed. Season with salt and pepper to taste.
Step 6: Transfer the mixture into a large casserole dish. Tap the corner to remove the bubbles. Arrange until smooth.
Step 7: Add melted butter, parmesan cheese, and breadcrumbs in another mixing bowl. Whisk until well mixed then add the mixture on top of the casserole.
Step 8: Place inside the oven and bake for 30 to 35 minutes or until the sauce is bubbly and the veggies are soft.
Step 9: Remove from the oven and let it sit at room to temperature to cool for 5 minutes.
Step 10: Transfer into bowls then sprinkle more cheese on top.
Step 11: Serve and enjoy!
Ingredients
- 1 pound egg noodles
- 2-3 cups cooked chicken, cubed
- 1 (14 oz.) can cream of chicken soup
- 1 (10.75 oz.) can condensed cream of mushroom soup
- 1 (16 oz.) bag frozen peas and carrots
- 3/4 cup heavy cream
- 2/3 cup parmesan cheese, grated
- 1/2 cup cheddar cheese, grated
- 1/3 cup seasoned Italian breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic salt
- kosher salt and freshly ground pepper, to taste
Instructions
Step 1: Ready the oven and preheat to 375 degrees F.
Step 2: In a large pot, pour water and add salt. Refer to the directions provided on the package of the noodles.
Step 3: Drain the noodles. Set aside.
Step 4: Add heavy cream and soups in a large bowl. Stir until it becomes creamy.
Step 5: Add in the sliced chicken, cheddar cheese, frozen veggies, and egg noodles. Stir until well mixed. Season with salt and pepper to taste.
Step 6: Transfer the mixture into a large casserole dish. Tap the corner to remove the bubbles. Arrange until smooth.
Step 7: Add melted butter, parmesan cheese, and breadcrumbs in another mixing bowl. Whisk until well mixed then add the mixture on top of the casserole.
Step 8: Place inside the oven and bake for 30 to 35 minutes or until the sauce is bubbly and the veggies are soft.
Step 9: Remove from the oven and let it sit at room to temperature to cool for 5 minutes.
Step 10: Transfer into bowls then sprinkle more cheese on top.
Step 11: Serve and enjoy!
