Chicken Noodle Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy chicken and egg noodles baked in a rich cheese sauce with breadcrumb topping. This comforting casserole is an easy weeknight dinner that comes together in under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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))
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 1494mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 346mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1494MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.