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Chicken Noodle Casserole

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
12 servings
Chicken Noodle Casserole
Ingredients
  • 1 (8 ounce) package egg noodles
  • 2 tablespoons salted butter
  • 2 carrots, peeled and thinly sliced
  • 2 stalks celery, thinly sliced
  • 1 onion, diced
  • 1 (10.5 ounce) can fat-free cream of mushroom soup
  • 1 (10.5 ounce) can fat-free cream of chicken soup
  • 1 cup low-fat sour cream
  • 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
  • 1 (8 ounce) package button mushrooms, quartered
  • 1/2 cup frozen peas
  • 6 slices American cheese, or more to taste
  • 1/2 cup bread crumbs
  • 1 tablespoon olive oil, or to taste
Instructions
1
First, preheat the oven to its highest temperature setting, which is 350 degrees F (175 degrees C).
2
Next, fill a large cooking vessel with salted water and bring it to a rolling boil. Cook egg noodles in this boiling water until they are tender but still retain some firmness when bitten into, typically taking 7 to 9 minutes. Remove from the water and set aside for now.
3
Simultaneously, melt butter in a large skillet over its medium-high heat setting. Add sliced carrots, chopped celery, and diced onion to the skillet and sauté until they are just tender enough to be easily pierced with a fork, usually taking about 5 minutes.
4
While the vegetables are cooking, mix together the condensed mushroom and chicken soups with a dollop of sour cream in a large mixing bowl.
5
Add the cooked egg noodles to this mixture, along with the sautéed carrot mixture, diced chicken, sliced mushrooms, and frozen peas; stir everything together until it's well combined.
6
Pour the noodle mixture into a 9x13-inch baking dish and spread it out in an even layer. Place slices of American cheese on top, sprinkle with some crushed bread crumbs, and drizzle with olive oil.
7
Finally, bake the dish in the preheated oven until it's golden brown and bubbly, taking anywhere from 30 to 45 minutes.