Chicken Noodle Casserole

• Meat

  • 1 2 oz cans Chunk chicken breast

• Produce

  • 1/2 Onion
  • 1 1/2 cups Peas and carrots, frozen

• Canned Goods

  • 1 2 oz cans Cream of chicken soup

• Condiments

  • 1 cup Mayonnaise

• Pasta & Grains

  • 1 1 oz package Egg noodles, cooked & drained

• Bread & Baked Goods

  • 1 cup Panko bread crumbs

• Dairy

  • 1 stick Butter
  • 2 cups Cheddar cheese

• Liquids

  • 1 cup Water

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350F degrees.
• Spray 9 x 13 baking dish with non-stick cooking spray.
• In a large bowl, combine chicken, cream of chicken soup, mayonnaise, water, diced onion,
• shredded cheese and frozen peas and carrots.
• Stir until combined.
• Gently stir in cooked egg noodles.
• Pour in baking dish.
• Sprinkle top with Panko bread crumbs.
• Pour melted butter evenly over top of bread crumbs.
• Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.

Nutrition