Chicken Casserole with Noodles

Using convenience items like cooked rotisserie chicken, dry egg noodles, and canned soup, this chicken noodle casserole is easy to make and destined to become a family favorite.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 430 Calories

Ingredients

• 1 onion, diced
• 1 cup low-fat sour cream
• 2 stalks celery, thinly sliced
• 1 (8 ounce) package egg noodles
• 2 tablespoons salted butter
• 1 tablespoon olive oil, or to taste
• 2 carrots, peeled and thinly sliced
• 1 (8 ounce) package button mushrooms, quartered
• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
• 1 (10.5 ounce) can fat-free cream of mushroom soup
• 1 (10.5 ounce) can fat-free cream of chicken soup
• 6 slices American cheese, or more to taste
• 0.5 cup bread crumbs
• 0.5 cup frozen peas

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Step 3

Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.

Step 4

While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.

Step 5

Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.

Step 6

Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.