Chicken Noodle Casserole with Cream of Chicken Soup
Servings: 10 Servings
Ingredients
- 8 ounces uncooked wide egg noodles
- 10 ½ ounces cream of chicken soup 1 can
- 10 ½ ounces cheddar cheese soup 1 can
- 3 cups whole milk
- 1 cup finely diced white onion
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 16 ounces cooked chicken about 4 cups (rotisserie chicken works well)
- 15 ounces frozen mixed vegetables thawed
Instructions
- Preheat your oven to 175°C (350°F). Lightly grease a 9x13-inch (23x33 cm) baking dish and set it aside.
- Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente according to the package instructions. Drain the noodles and set them aside.8 ounces uncooked wide egg noodles
- In a large bowl, whisk together the cream of chicken soup, cheddar cheese soup, milk, diced onion, garlic powder, onion powder, salt, and ground black pepper until smooth.10 ½ ounces cream of chicken soup, 10 ½ ounces cheddar cheese soup, 3 cups whole milk, 1 cup finely diced white onion, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the cooked chicken, thawed mixed vegetables, and cooked noodles to the bowl with the sauce. Stir until everything is evenly coated.16 ounces cooked chicken, 15 ounces frozen mixed vegetables
- Pour the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 5 to 10 minutes, or until the top is slightly golden and bubbly.
- Remove the casserole from the oven and let it cool for a few minutes before serving. Pair it with your favorite side dish, like a fresh salad or crusty bread.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of chicken casserole. Actual calories will vary.
- Store leftover casserole in the fridge for 4 to 5 days.
Nutrition Facts
Chicken Noodle Casserole with Cream of Chicken Soup
Serving Size
1.25 cups
Amount per Serving
Calories
284
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
15
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
72
mg
24
%
Sodium
689
mg
29
%
Potassium
567
mg
16
%
Carbohydrates
32
g
11
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
22
g
44
%
Vitamin A
2475
IU
50
%
Vitamin C
6
mg
7
%
Calcium
133
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
