Ingredients:
- 2 cups cooked chicken, shredded or diced
- 8 oz egg noodles, cooked according to package instructions
- 1 cup frozen peas and carrots, thawed
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large mixing bowl, combine the cooked chicken, cooked noodles, peas, carrots, cream of chicken soup, sour cream, and shredded cheese. Season with salt and pepper to taste. Mix until everything is well combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix together the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the breadcrumbs are golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy!
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Cooking spray or butter
- Measuring cups and spoons
- Baking sheet (optional, for catching any drips)
Storing Leftovers
If you have any leftovers (which is rare because this casserole is usually devoured quickly!), you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven until heated through before serving.
