Ingredients
Scale
- 2 cups cooked chicken, shredded
- 8 oz egg noodles, cooked
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/4 cup breadcrumbs
- 1 tbsp butter, melted
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, cooked egg noodles, cream of mushroom soup, sour cream, milk, peas, carrots, salt, and pepper.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Mix breadcrumbs with melted butter and sprinkle over the cheese layer.
- Bake for 25-30 minutes until bubbly and golden brown.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Substitute cream of chicken soup if preferred.
- Add extra vegetables like broccoli or corn for variation.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 95mg