Mississippi Chicken Casserole
A Delicious and Simple Busy Weeknight Favorite Meal.
Servings 4 people
Equipment
- large pot
- large mixing bowl
- measuring spoons & cups
- cutting board & sharp knife
- cheese grater
- wooden spoon
Ingredients
- 12 oz package uncooked egg noodles
- 1 large fully cooked rotisserie chicken, diced
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/2 jar pepperoncini substitute mild jarred banana peppers
- 2 TBS pepperoncini juice from jar
- 1 oz packet ranch seasoning mix
- 1 oz au jus gravy mix
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 – 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese
- extra pepperoncini for garnish
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 baking dish with non-stick cooking spray or butter. Set aside.
- Cook noodles in a large pot of salted water per directions on back of package for al dente. Drain and place noodles into prepared baking dish.
- Chop fully cooked rotisserie chicken into bite size pieces.NOTE: you may also use any other type of fully cooked chicken. You can boil, bake, or crockpot 3 boneless, skinless chicken breasts to prep ahead of time. Just season well.
- In a large mixing bowl combine softened cream cheese, sour cream, melted butter, pepperoncini juice, ranch packet, gravy packet & seasonings.
- Thin out mixture with 1/4 – 1/2 cup chicken broth. Add in chopped cooked chicken and sliced pepperoncini. Mix well to combine.
- Pour mixture on top of the cooked egg noodles in prepared baking dish and mix to coat the noodles.
- Top with shredded cheddar cheese and place extra slices of pepperoncini on top of the cheese.
- Bake in preheated oven for 25-30 minutes until heated through and cheese has melted. Serve along side salad or your favorite vegetable.