Ingredients
2 (12.5 ounce) cans chunk chicken breast, drained (or about 3 cups cooked, diced chicken, such as rotisserie)
2 (10.5 ounce) cans cream of chicken soup
1 cup mayonnaise
1 cup milk (preferably whole milk or 2%)
½ onion, finely diced (or 1 tablespoon dried minced onion)
2 cups shredded cheddar cheese
1 ½ cups frozen peas and carrots (or other frozen vegetables)
12 ounce package egg noodles, cooked and drained
1 cup panko bread crumbs
1 stick salted butter (½ cup), melted
Instructions
1-Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2-In a large bowl, combine the drained chicken, cream of chicken soup, mayonnaise, milk, diced onion, shredded cheese, and frozen peas and carrots. Stir until thoroughly mixed.
3-Gently fold the cooked, drained egg noodles into the mixture.
4-Transfer the mixture to the prepared baking dish and spread evenly.
5-Sprinkle the bread crumbs evenly over the top.
6-Drizzle the melted butter evenly over the bread crumbs.
7-Bake uncovered for 30 to 35 minutes, until the casserole is bubbly and the topping is golden brown.
8-Serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥫 This recipe works great with leftover or rotisserie chicken and pantry staples.
🧈 Use real salted butter for the topping to achieve the best browning and crisping.
❄️ The casserole can be frozen before baking; thaw before baking and add about 10 minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Regular
Nutrition
- Serving Size: 1 serving
- Calories: 745 kcal
- Sugar: 4 g
- Sodium: 1050 mg
- Fat: 51 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 40 g