Ingredients
Scale
- 1/2 pound egg noodles (or a similar pasta shape)
- 1 ½ cups cubed cooked chicken
- ½ tin of condensed cream of chicken soup
- ½ tin of condensed cream of celery soup
- 1 cup of frozen baby peas, thawed
- 1 cup of cubed carrots, cooked until crispy tender (can also use frozen, thawed)
- ¼ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup heavy cream
- 1/3 cup grated Parmesan cheese
- ¼ cup grated Cheddar cheese
- 4 TBS seasoned breadcrumbs
- 1 tsp dried parsley flakes
- 1 TBS melted butter
- additional grated cheese to serve (optional)
Instructions
- Put a large pot of lightly salted water on to boil. Once it boils add the egg noodles and cook to al dente according to the package directions. Drain well, rinse and drain again.
- Preheat the oven to 375*F. Butter a deep 9-inch square casserole dish. Set aside.
- Combine both soups and the cream together in a bowl. Season with the garlic powder, salt, and black pepper. Add the vegetables, the Cheddar cheese, cubed chicken, and cooked noodles. Gently fold together to combine thoroughly.
- Mix together the grated Parmesan, seasoned breadcrumbs, parsley flakes and melted butter.
- Spoon the chicken and noodle mixture into the prepared casserole dish, smoothing over the top. Sprinkle evenly with the breadcrumb mixture.
- Bake in the preheated oven for 30 to 35 minutes until bubbling and golden brown.
- To serve, spoon onto heated plates and sprinkle with more grated cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 400