Chicken Noodle Casserole

• porcje: 8 servings
• czas aktywny: 25 minutes
• całkowity czas: 1 hour 5 minutes

Składniki

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

Wskazówki

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.

Notatki

• Was lacking in flavor for me last time.

Wartości Odżywcze

• Kalorie: 559
• Tłuszcz Całkowity: 26 g
• Tłuszcz Nasycony: 10 g
• Tłuszcz Trans: 0 g
• Cholesterol: 108 mg
• Sód: 845 mg
• Węglowodany Całkowite: 49 g
• Błonnik Pokarmowy: 5 g
• Cukry Całkowite: 8 g
• Białko: 26 g