Ingredients
- 2 1/2 cups cooked shredded chicken use rotisserie or precooked chicken
- 2 10.5-ounce cans cream of chicken soup
- 1 cup low-fat milk
- 1 cup mayonnaise
- 1 small yellow onion finely diced (optional)
- 2 cups frozen peas and carrots thawed
- 1 3/4 cups shredded cheddar cheese
- Salt and pepper to taste
- 12 ounces egg noodles cooked al dente
- 1 cup plain breadcrumbs
- 1/3 cup unsalted butter melted
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 350°F. Lightly coat a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the shredded chicken, cream of chicken soup, milk, mayonnaise, diced onion, frozen peas and carrots, and shredded cheddar cheese. Season with salt and pepper. Then gently fold in the cooked egg noodles until evenly coated.
- Transfer the mixture into the prepared baking dish. Evenly sprinkle the breadcrumbs over the top, then drizzle the melted butter over the breadcrumbs. Bake uncovered for 30 to 35 minutes until the casserole is bubbly and the topping is golden brown. Let cool for a few minutes before serving. Garnish with parsley.
