Chicken Noodle Casserole

Here is another quick, easy, and healthy recipe that makes not one but two casseroles.  Cook once and eat twice...nothin wrong with that.


Chicken Noodle Casserole

Ingredients:

1/2 sweet onion, diced
1 bag egg noodles or dumplings
1 can cream of mushroom soup
1 can cream of chicken soup
2 lb (ish) chicken, shredded
1/2 cup shredded 2% cheddar
3/4 cup panko bread crumbs
3/4 cup chicken broth (pre-made or reserve from when you cook the chicken)

 

In a large bowl, combine the two soups, the onion, and the chicken broth.

Boil egg noodles until al dente, then drain.  Spray two baking pans with non-stick spray.  To each pan, add half the egg noodles. Then add half the chicken to each.

 Then spread the soup mixture evenly over each chicken layer.

At this point, take one casserole and cover and place in the freezer for later use.  Top the other casserole with cheese, then bread crumbs. 

Bake at 350 for 35 minutes, or until golden on top. 

Allow to cool 5-10 minutes, then serve.  Enjoy!