Baked Chicken Noodle Casserole

Summary

Servings
8

Time Needed

10 mins Prep

30 mins Cook

Ingredients
14

Difficulty
Easy

Ingredients

  • For The Casserole
  • 300 g
    Condensed Cream Of Mushroom Soup
  • 400 g
    Condensed Cream Of Chicken Soup
  • 1/2 cup
    Sour Cream
  • 400 g
    Egg Noodles
  • 450 g
    Frozen Vegetables
    change with actual vegetables, steamed or sautéed
  • 300 g
    Chicken Meat
    cooked
  • 1/2 cup
    Cheddar Cheese
    grated
  • 1/2 tsp
    Salt And Pepper
  • 1 tsp
    Garlic Powder
  • For The Crunchy Topping
  • 1/2 cup
    Breadcrumbs
  • 1/2 cup
    Parmesan Cheese
    grated
  • 1 tbsp
    Butter
    unsalted, melted

Nutrition Information

Qty per
302g serve
Qty per
100g
Energy 385cal 128cal
Protein 21g 7g
Fat (total) 16.7g 5.6g
 – saturated 6.6g 2.2g
Carbohydrate 38g 12g
 – sugars 4.02g 1.33g
Dietary Fibre 4.21g 1.39g
Sodium 15012mg 4975mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

This Baked Chicken Noodle Casserole is hearty, delicious and perfect for a dinner with the whole family.

Baked Chicken Noodle Casserole | Stay at Home Mum

There’s something about a good casserole that just makes us happy, picturing an idyllic family sitting around the dinner table of an evening.

This Baked Chicken Noodle Casserole has a few veggies, a hit of protein, and just enough carbs to make even fussy children happy.

Chicken Noodle Casserole 9 | Stay at Home Mum.com.au

Of course you could always spice things up a little by upping the vegetables or swapping out the chicken for sausage.

This recipe is really versatile and flexible – do what you want!

Chicken Noodle Casserole 7 | Stay at Home Mum.com.au

Experiment, have fun and enjoy!

Baked Chicken Noodle Casserole | Stay at Home Mum

Method

  1. Preheat oven to a hot 190 degrees.

  2. At the same time bring a large pot of boiling water (salted) to the boil and cook your egg noodles as per their specific instructions. You want them to end up al dente as they will cook more in the oven. Drain noodles and set aside.

  3. In a bowl bring together the two condensed soups and the sour cream, mixing well.

  4. In the same bowl throw in the cooked chicken (we used roast chicken leftovers), the frozen veggies, the cheddar and the egg noodles. Season with garlic powder, salt and pepper to taste.

  5. Pour the entire thing into a large rectangular casserole dish, making sure to tap and shake the container to get rid of the air bubbles.

  6. To make the crunchy topping mix the melted butter, parmesan cheese and breadcrumbs together in a bowl. Sprinkle this mixture over the top of the casserole.

  7. Pop the dish in the oven and cook for about 30 minutes, or until the vegetables are properly cooked and the sauce has bubbled.

  8. Let cool for a few minutes on the counter before serving, and feel free to add more cheese on the top.

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