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Chicken Noodle Casserole
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
12 ounces egg noodles
2 (10.5) cans Campbell’s cream of chicken soup (undiluted)
12 ounces evaporated milk
3/4 cup pasta water
1 tablespoon ranch seasoning mix
3 cups cooked chicken, diced
2 cups cheddar cheese shredded
1 cup frozen peas and carrots
1 cup french fried onions
Preheat the oven to 350ºF degrees. Coat a 9x13 casserole dish with non-stick spray and set aside.
Cook the egg noodles in a large pot of salted water to al dente. Drain and reserve 3/4 cup of pasta water.
In a large bowl, mix soup, evaporated milk, pasta water and ranch seasoning mix. Whisk until smooth.
Gently stir in the noodles, cubed chicken, half the shredded cheese and frozen vegetables and combine well with the sauce. Pour into the prepared baking dish. Top with the remaining cheese and the fried onions.
Cover with aluminum foil and place in preheated oven. Bake for 30 minutes, or until hot and bubbly.
Calories: 469kcal | Carbohydrates: 48g | Protein: 19g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 980mg | Potassium: 365mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3870IU | Vitamin C: 5mg | Calcium: 350mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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