Chicken Noodle Casserole
Chicken Noodle Casserole - simple & delicious comfort food.
Servings 8
Ingredients
- 2 cups uncooked egg noodles
- 2 large chicken breasts- cooked & shredded about 2 cups of shredded chicken- leftovers are great for this or rotisserie chicken
- 1 can whole kernel corn - drained 15.25 oz
- 1 can no salt sweet peas - drained 15 oz
- 1 cup milk
- 1 can cream of chicken condensed soup 22.6 oz
- 1 tbsp minced onions
- 1 tbsp granulated garlic
- ½ cup shredded colby jack cheese
- ¼ cup cooked bacon chopped - or use real bacon bits (not the hard processed ones - but the ones made from real bacon)
- ½ cup french dried onions
Instructions
- Preheat the oven to 350 degrees.
- Spray a 9x13 casserole dish with cooking spray- set aside.
- Cook the noodles to package directions (usually boil for 6-8 minutes) drain & place in a large bowl.
- Add in the cooked chicken, corn, peas, condensed soup, milk, minced onions, granulated garlic, cheese & bacon.
- Fold to combine & transfer to the prepared baking dish.
- Top with french fried onions.
- Bake for 25-30 minutes or until bubbling & hot throughout.
Notes
**Note: per reader feedback, I do not advise substituting the egg noodles with another kind, such as elbow macaroni. Those tend to soak up more of the moisture & leave the casserole dry.