Easy Chicken Noodle Casserole

Easy Chicken Noodle Casserole

This cozy creamy casserole has chicken, egg noodles, and green peas in shortcut sauce. It’s topped with crumbs and baked until bubbly.

Ingredients :

2 cups egg noodles uncooked, 4 ounces
2 cups cooked chopped chicken
10.5 ounces condensed cream of chicken soup 1 can, see notes for homemade version
½ cup whole milk
1 cup frozen peas or frozen mixed vegetables
¼ teaspoon black pepper
Topping
½ cup shredded cheddar cheese optional
2 tablespoons bread crumbs
1 tablespoon melted salted butter

Directions :

Preheat the oven to 425°F.
Bring a saucepan of salted water to a boil over high heat. Cook the egg noodles al dente (firm) according to package directions. Drain well.
In a 2-quart casserole dish, combine the cooked egg noodles, shredded chicken, chicken soup, milk, frozen peas, and ¼ teaspoon black pepper.
In a small bowl, mix the cheddar cheese, breadcrumbs, and melted butter. Sprinkle the mixture over the casserole.
Bake for 20 minutes, or until bubbly. If desired, broil for 1 minute to brown the topping.

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