An easy chicken noodle casserole filled with egg noodles, chicken, and vegetables in a creamy sauce, all topped with crunchy panko bread crumbs.
Ingredients
112 oz package egg noodles
3cupscooked chickenshredded or diced
210.75 oz cans cream of chicken soup
1cupshredded cheddar cheese
1cupsour cream
110 oz package frozen mixed vegetables
½teaspoonsalt
½teaspoonpepper
1teaspoonpaprika
1cuppanko bread crumbs
1stick buttermelted
Instructions
Preheat oven to 350 F and coat a 9 x 13 casserole dish with non-stick cooking spray.
Cook noodles al dente according to instructions on the package. Drain and set aside.
In a large bowl, stir to combine chicken, soup, cheese, sour cream, frozen veggies, salt, pepper, and paprika. Gently fold in noodles. Transfer to the casserole dish.
Sprinkle with bread crumbs and drizzle with melted butter.
Bake for 35 minutes, or until bubbly and heated through.
Notes
You can use Cream of Mushroom Soup in place of Cream of Chicken Soup, or use 1 can of each.
Frozen peas and carrots can be used in place of frozen mixed veggies.
While the recipe calls for panko bread crumbs, regular bread crumbs or crushed Ritz crackers can be used instead.