Creamy Chicken Noodle Vegetable Bake
Creamy Chicken Noodle Vegetable Bake
Ingredients
For the Casserole
- 2 pounds chicken breast, cooked and shredded
- 8 ounces egg noodles, uncooked
- 1 can cream of chicken soup, condensed (10.5 ounces)
- 1/2 cup milk
- 1/2 cup sour cream
- 1 bag frozen mixed vegetables, 12 ounces, thawed
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 2 tablespoons butter, melted
- 1/2 cup panko breadcrumbs
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the egg noodles according to package directions until al dente. Drain thoroughly and set aside.
⏱️ 10 min
- 3
In a large mixing bowl, combine the cooked and shredded chicken, cooked egg noodles, condensed cream of chicken soup, milk, sour cream, thawed mixed vegetables, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix gently until all ingredients are well combined.
⏱️ 7 min
- 4
Pour the chicken and noodle mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 2 min
- 5
In a small bowl, combine the melted butter and panko breadcrumbs. Stir until the breadcrumbs are evenly coated. Sprinkle this mixture over the top of the casserole.
⏱️ 3 min
- 6
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375
- 7
Remove the casserole from the oven and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
⏱️ 10 min•🌡️ 375
- 8
Let the casserole stand for 5 minutes before serving to allow it to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Noodle Vegetable Bake
Ingredients
For the Casserole
- 2 pounds chicken breast, cooked and shredded
- 8 ounces egg noodles, uncooked
- 1 can cream of chicken soup, condensed (10.5 ounces)
- 1/2 cup milk
- 1/2 cup sour cream
- 1 bag frozen mixed vegetables, 12 ounces, thawed
- 1 1/2 cups cheddar cheese, shredded, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 2 tablespoons butter, melted
- 1/2 cup panko breadcrumbs
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the egg noodles according to package directions until al dente. Drain thoroughly and set aside.
⏱️ 10 min - 3
In a large mixing bowl, combine the cooked and shredded chicken, cooked egg noodles, condensed cream of chicken soup, milk, sour cream, thawed mixed vegetables, 1 cup of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix gently until all ingredients are well combined.
⏱️ 7 min - 4
Pour the chicken and noodle mixture evenly into the prepared 9x13 inch baking dish.
⏱️ 2 min - 5
In a small bowl, combine the melted butter and panko breadcrumbs. Stir until the breadcrumbs are evenly coated. Sprinkle this mixture over the top of the casserole.
⏱️ 3 min - 6
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 375 - 7
Remove the casserole from the oven and sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
⏱️ 10 min•🌡️ 375 - 8
Let the casserole stand for 5 minutes before serving to allow it to set slightly.
⏱️ 5 min