Chicken Noodle Casserole

• portionen: 8 servings
• aktive zeit: 25 minutes
• gesamtzeit: 1 hour 5 minutes

Zutaten

12 oz. wide egg noodles

2 10.5-oz. cans cream of chicken soup

1 c. whole milk

1 c. shredded sharp cheddar cheese

1 tsp. ground black pepper

1/2 tsp. kosher salt

3 c. cooked, shredded chicken (from 1 rotisserie chicken)

1/2 small yellow onion, finely chopped

2 celery stalks, finely chopped

1 12-oz. bag frozen peas and carrots, thawed

1 1/2 c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)

2 tbsp. unsalted butter, melted

Chopped parsley, to serve

Anweisungen

Preheat the oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.

Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots. Gently fold in the egg noodles. Transfer mixture to a 13-by-9-inch baking dish and spread in an even layer.

Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the casserole. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.

Notizen

• Was lacking in flavor for me last time.

Nährwertangaben

• Kalorien: 559
• Gesamtfett: 26 g
• Gesättigtes Fett: 10 g
• Transfett: 0 g
• Cholesterin: 108 mg
• Natrium: 845 mg
• Gesamtkohlenhydrate: 49 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 8 g
• Eiweiß: 26 g