Fothergill Meals
Chicken Noodle Casserole
8 servings
portions25 minutes
temps actif1 hour 5 minutes
temps totalIngrédients
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
Instructions
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.
Notes
Was lacking in flavor for me last time.
Nutrition
Taille de portion
-
Calories
559
Lipides totaux
26 g
Graisses saturées
10 g
Graisses insaturées
-
Graisses trans
0 g
Cholestérol
108 mg
Sodium
845 mg
Glucides totaux
49 g
Fibres alimentaires
5 g
Sucres totaux
8 g
Protéines
26 g
8 servings
portions25 minutes
temps actif1 hour 5 minutes
temps total