BEST CHICKEN NOODLE CASSEROLE

This casserole is wonderful! The only thing different I did was add a little chopped broccoli. Definately a keeper…

This is a new favorite for us! It is easy to throw together on a weeknight, and it’s a hit with everyone in my family, including my picky pre-teen. I have made this both the “fattening” way, and using the lower-fat soups & sour cream, and either way it comes out delicious. (My husband actually preferred the flavor of the lower-fat version!) The only thing I usually add is a small can or two of mushrooms, or maybe some peas. I have also substituted regular bread-crumbs for the topping with good results.

40 minutes to prepare serves 4-6

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

PREPARATION:

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!

From: allrecipes.com