Chicken Noodle Casserole

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 1 hour 5 minutes

Ingrédients

12 oz. wide egg noodles

2 10.5-oz. cans cream of chicken soup

1 c. whole milk

1 c. shredded sharp cheddar cheese

1 tsp. ground black pepper

1/2 tsp. kosher salt

3 c. cooked, shredded chicken (from 1 rotisserie chicken)

1/2 small yellow onion, finely chopped

2 celery stalks, finely chopped

1 12-oz. bag frozen peas and carrots, thawed

1 1/2 c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)

2 tbsp. unsalted butter, melted

Chopped parsley, to serve

Instructions

Preheat the oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.

Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots. Gently fold in the egg noodles. Transfer mixture to a 13-by-9-inch baking dish and spread in an even layer.

Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the casserole. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.

Notes

• Was lacking in flavor for me last time.

Nutrition

• Calories: 559
• Lipides Totaux: 26 g
• Lipides Saturés: 10 g
• Acides Gras Trans: 0 g
• Cholestérol: 108 mg
• Sodium: 845 mg
• Glucides Totaux: 49 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 8 g
• Protéines: 26 g