Description
A comforting chicken noodle casserole made with rotisserie chicken and creamy soup.
Ingredients
Scale
- 2 cups shredded chicken (I like to use rotisserie chicken)
- 10 ounces condensed cream of chicken soup (1 can)
- 1 cup sour cream (I used light)
- ¼ cup chopped onion (optional)
- ½ cup chopped mushrooms (optional)
- 1 red bell pepper (chopped, optional)
- ½ cup frozen peas
- garlic salt, to taste
- salt and pepper, to taste
- 16 ounces egg noodles (cooked (follow the cooking instructions on the package))
Instructions
- Preheat oven to 350 degrees.
- While the oven preheats, cook the egg noodles according to the package directions.
- Place your noodles and chicken in a 9×13 inch baking dish that has been sprayed with non-stick cooking spray.
- Combine soup, sour cream, and veggies in a small bowl. Pour mixture over chicken and noodles.
- Add garlic salt, salt and pepper and mix well in your pan.
- Cover and bake for 30 minutes (or freeze for baking at another time).
Notes
- This casserole can be frozen before baking for a later meal.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg