Name: Crunchy & Creamy Chicken Casserole
Ingredients: 12 oz uncooked egg noodles (or other pasta); 3 cups cooked rotisserie chicken chopped or shredded; 2 (10 oz) cans cream of chicken, celery and/or mushroom; 1/2 cup chicken broth; 6 oz ritz or butter crackers crushed; 1 cup cheddar cheese shredded; 2 cups frozen vegetables (peas, carrots, corn, and beans); 1/4 tsp garlic powder (to taste); 1/4 tsp onion powder (to taste); 1/4 tsp salt (to taste); 1/4 tsp black pepper (to taste); 1/4 tsp paprika (to taste)

Jump to Recipe Print Recipe

Crunchy & Creamy Chicken Casserole

Author Catherine's Plates

Ingredients

12 oz uncooked egg noodles (or other pasta)
3 cups cooked rotisserie chicken chopped or shredded
2 (10 oz) cans cream of chicken, celery and/or mushroom
1/2 cup chicken broth
6 oz ritz or butter crackers crushed
1 cup cheddar cheese shredded
2 cups frozen vegetables (peas, carrots, corn, and beans)
1/4 tsp garlic powder (to taste)
1/4 tsp onion powder (to taste)
1/4 tsp salt (to taste)
1/4 tsp black pepper (to taste)
1/4 tsp paprika (to taste)

Instructions

Cook pasta per package instructions for al dente. Drain and place into a large bowl.
Add to bowl chicken, cream of soups, broth, 1/2 of the cracker crumbs, 1/2 cup cheese, frozen vegetables, and all seasonings. Mix well.
Preheat oven to 350 degrees. Grease a 9 x 13 baking dish. Pour mixture in and smooth out. Sprinkle other 1/2 of cheese on top evenly.
Cover dish with foil. (spray foil with cooking spray to prevent cheese from sticking to foil.) Bake for 30 minutes. Remove foil and add remainder of cracker crumbs and bake for 5 additional minutes.

Crunchy & Creamy Chicken Casserole

2 thoughts on “Crunchy & Creamy Chicken Casserole”

Archives

Recent Posts

Categories