Chicken Noodle Casserole
University of Missouri Extension
January 1, 2017
(1 cup per serving)
- 2 cups cooked whole wheat egg noodles
- 2 large chicken breasts, cooked & shredded (about 2 cups of shredded chicken)
- 1 can (15.25 ounces) no salt, whole kernel corn, drained
- 1 can (15 ounces) no salt sweet peas, drained
- 1 cup skim milk
- 1 can (22.6 ounces) reduced salt cream of chicken condensed soup
- 1 tablespoon minced onions
- 1 tablespoon minced garlic
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup bacon bits
- 1/2 cup French dried onions (optional)
- Preheat oven to 350° F. Spray 9x13 casserole dish with cooking spray & set aside.
- Cook noodles to package directions (usually boil for 6-8 minutes), drain & place in a large bowl.
- Add in cooked chicken, corn, peas, condensed soup, milk, minced onions & garlic, cheese & bacon bits. Fold to combine & transfer to prepared baking dish. Top with French fried onions, if desired.
- Bake 25-30 minutes or until bubbling & hot throughout.
Note:It is not advised to substitute the egg noodles with another kind, such as elbow macaroni. Other forms of pasta tend to soak up more of the moisture & leave the casserole dry.
- Prepare the casserole as listed above, but DO NOT ADD French fried onions, and then place it in a foil pan and cover, or line the baking dish with heavy duty foil.
- Place in the freezer marked with the date and instructions written on the outside.
- If freezing in a dish lined with heavy duty foil, remove frozen casserole from the baking dish & fully wrap with foil before returning to freezer.
- When ready to use, transfer to the refrigerator the night before to thaw (return foil-wrapped frozen casserole to the original baking dish to thaw). Add French fried onions, then bake at 350°F for about 40 to 45 minutes or until hot & bubbling.
Nutrition information per serving
Total Fat: 13g
Saturated Fat: 7g
Source: modified from Gina Kleinworth
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.
Last update: Thursday, February 16, 2017