Chicken Noodle Casserole

• 份量: 8 servings
• 活動時間: 25 minutes
• 總時間: 1 hour 5 minutes

食材

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

步驟

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.

筆記

• Was lacking in flavor for me last time.

營養

• 卡路里: 559
• 總脂肪: 26 g
• 飽和脂肪: 10 g
• 反式脂肪: 0 g
• 膽固醇: 108 mg
• 鈉: 845 mg
• 總碳水化合物: 49 g
• 膳食纖維: 5 g
• 總糖: 8 g
• 蛋白質: 26 g