So it’s snowy and cold and blah again. Let’s take the edge off with some comfort food, shall we?
How about taking the ever classic comfort food, chicken noodle soup, and turning it into a casserole. Oh my yes.
This recipe could not be easier. Pulled rotisserie chicken, some cooked egg noodles, some frozen veggies, and a quick sauce. Pop it all in the oven for minutes or so until golden brown.
Let’s not forget the buttery crispy panko bread topping. Because it’s not a casserole without a little textured topping.
Is it the healthiest of options? Dear Lord no. But who says you have to eat healthy every single night? I mean, where does it say that? That is not how we roll. Serve a simple salad on the side if it makes you feel better about yourself. There, balance.
Get this one mixed up in your dinner rotation soon. Promise it’s very little effort that yields a very delicious result.
CHICKEN NOODLE SOUP CASSEROLE
Recipe adapted from Tip Hero
2 cups egg noodles, cooked and drained
2 cups cooked chicken, shredded or chopped (I just used rotisserie)
1 1/2 cups frozen green peas, carrots, and corn
1 (10 ounce) cans condensed cream of chicken or mushroom soup (I used Amy’s Organics)
1/4 cup sour cream
3/4 cup milk
1/2 cup dry bread crumbs
2 TBS melted butter
1 teaspoon dried italian herbs or dried parsley
Ground black pepper, to taste
Kosher salt, to taste
Preheat the oven to 400°F. Grease a 9×13 casserole dish.
In the casserole dish, add the cooked egg noodles, cooked chicken, frozen peas and carrots, cream of chicken soup, sour cream, and milk. Set aside.
For the crunchy topping, mix together the breadcrumbs, melted butter, dried herbs, pepper, and salt in a medium bowl. Sprinkle the top of the casserole with the breadcrumb mixture.
Bake the casserole for 15 – 20 minutes, or until the top is bubbling and the breadcrumbs are toasted.