Easy Chicken Noodle Casserole
A wonderful alternative to tuna casserole!
It did not dawn on me while making this how much it would remind me of tuna casserole…but with chicken. But if you are familiar with a classic tuna casserole and look at the ingredient list, I’m sure it is blatantly obvious that they share a large number of the same ingredients. I didn’t mind this at all because if you not a fan of tuna or if you are allergic, this would be a great alternative!
What You Need:
2 cups egg noodles, uncooked (about 4 oz)
2 cups cooked, chopped chicken
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk
1 cup frozen peas or mixed vegetables
1/4 tsp. black pepper
1/2 cup shredded cheddar cheese
2 Tbsp. bread crumbs
1 Tbsp. melted salted butter
Directions:
Bring a pot of salted water to a boil and cook egg noodles al dente according to package directions. Drain.
In a casserole dish, combine cooked egg noodles, chicken, condensed soup, milk, frozen peas, and black pepper.
In a small bowl, combine cheese, bread crumbs, and melted butter. Sprinkle over the top of the pasta mixture.
Bake in a preheated 425 degree oven for 20 minutes or until bubbly.
If desired, broil for 1 minute to brown the topping.
Recipe from Spend With Pennies