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Chicken Noodle Casserole | Can't Stay Out of the Kitchen | this is one of the BEST #chickennoodlecasserole #recipes ever! It includes #Amish #noodles, #corn, #peas, #carrots & Cream of Mushroom soup. Amazing comfort food. #chicken #maindish #chickencasserole #casserole

Chicken Noodle Casserole

Teresa Ambra
This amazing Chicken Noodle Casserole is the perfect entree for kid-friendly meals. It's filled with chicken, peas, carrots, corn & Amish Noodles. Cream of chicken and mushroom soups along with Italian seasoning, season this casserole to perfection.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Chicken Main Dish, Pasta
Cuisine American
Servings 8
Calories 288 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large stock pot with lid
  • 1 colander
  • 1 large mixing bowl
  • 1 wooden spoon
  • aluminum foil
  • measuring cups
  • measuring spoons

Ingredients
  

  • 16 oz. pkg. Amish wide egg noodles
  • 2 cups chicken cooked and shredded
  • 12 oz. pkg. frozen peas and carrots (see note below)
  • 12 oz. pkg. frozen corn (see note below)
  • 1 cup 2% milk or half-and-half (see note below)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 tsp. Salt and pepper to taste
  • 1/4 cup onions finely diced
  • 2 tbsp. unsalted butter melted
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Italian seasoning plus more as desired
  • 1 cup chicken broth (see note below)

Instructions
 

  • Preheat oven to 350 degrees.
  • Boil egg noodles to al dente.
  • Drain in colander.
  • Meanwhile, combine chicken with all remaining ingredients in a large mixing bowl.
  • When noodles are done, add noodles to remaining ingredients in mixing bowl.
  • Grease a 9x13” glass baking dish.
  • Pour chicken and noodle mixture into prepared baking dish.
  • Sprinkle with additional Italian seasoning.
  • Cover with foil.
  • Bake 30 minutes or until casserole is heated through and bubbly around the outsides of the dish.

Notes

NOTE: Be sure to cover the casserole before baking as noodles can dry out if they’re not covered while baking.
 
NOTE: You can use leftover meat from a rotisserie chicken or canned chicken if that’s easier.
 
NOTE: Amish noodles absorb a lot of liquid. While they are superior to regular dumpling noodles, you will need to add additional chicken broth to this recipe. The noodles absorb much more of the liquid from the casserole than regular dumpling noodles. If you use regular dumpling noodles, you will not need to add the chicken broth.
 
NOTE: I made this recipe twice. The first time I used half-and-half. I used milk the second go around and I think milk works better. The second time I made the recipe I added a cup of chicken broth and used a 16-oz. pkg. peas and carrots. Overall, I thought those changes made the recipe better.
 
NOTE: Preparation time does not include time required to cook off and debone a whole chicken.
 
Recipe adapted from Life in the Lofthouse.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 288kcalCarbohydrates: 36gProtein: 13gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 47mgSodium: 952mgPotassium: 394mgFiber: 4gSugar: 2gVitamin A: 4277IUVitamin C: 9mgCalcium: 73mgIron: 2mg
Keyword carrots, casserole, chicken, chicken casserole, corn, noodles, pasta, peas
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