Family favorite, easy chicken noodle bake. This is something I’ve made for ages and it’s super tasty and kid-friendly. I usually make this when I have chicken or turkey leftover from the night before, I’ll just chop it up and throw it in this and it makes a whole new meal. If you don’t have leftover chicken and want to skimp on dishes, just use rotisserie chicken. 😛 I love this served with a salad and bread, but it’s great alone too. Can’t really go wrong with this one. Hope you like it.
Creamy Chicken Noodle Bake
Course: DinnerDifficulty: Easy8
servings10
minutes40
minutesIngredients
4 cups pasta (I prefer rotini or penne)
2 cups cooked chicken
2 cups frozen peas and carrots or broccoli (optional)
1 can (10.5 oz) condensed cream of chicken soup
1 can (10.5 oz) condensed cream of mushroom soup
1 cup milk
1 sleeve saltine crackers (I use Premium Plus) crushed
1/4 cup butter, melted
1/2 cup Parmesan
Directions
- Preheat oven to 350 degrees. Prepare a 9X13 casserole dish with cooking spray or coat with butter, set aside
- Boil water in large pot and cook noodles until al dente, as per directions on box, drain and transfer noodles back into pot.
- Add the condensed soups and milk to the pasta and stir well until noodles are well coated. Add vegetables, if desired. Then add the chicken and toss together.
- Transfer the noodle and chicken mixture into the casserole dish and spread out evenly.
- In a medium bowl, add the crushed saltine crackers and melted butter. Mix together until crackers are coated in butter and then sprinkle over the casserole. Finally, sprinkle the Parmesan cheese on top and place the casserole dish in oven to bake for 30 minutes, or until browned on top.
- Remove from oven and serve warm. Enjoy