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Chicken Casserole with Egg Noodles
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Chicken Casserole with Egg Noodles

55 Min.Für 4Nutri-Score C€
von @alex_pettit1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • egg noodles (uncooked)Getreide250 g
  • chicken breast (cooked and shredded)Fleisch500 g
  • cream of chicken soup (canned)Vorräte300 g
  • chicken brothVorräte240 ml
  • sour creamMilchprodukte120 g
  • butter (melted)Milchprodukte60 g
  • cheddar cheese (shredded)Milchprodukte150 g
  • saltGewürze3 g
  • black pepper (ground)Gewürze1 g

pro Portion

Nährwerte

571kcal

Kohlenhydrate
48 g
Eiweiß
36 g
Fett
26 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Rührschüssel
  • Auflaufform
  • Backofen

Schritt für Schritt

Zubereitung

  1. Cook the noodles

    • Bring salted water to a boil in a stockpot.
    • Cook the egg noodles until just tender, then drain.
    Schritt 1

  2. Make the creamy mixture

    • In a mixing bowl, combine the cream of chicken soup, chicken broth, sour cream and melted butter.
    • Season with salt and pepper and stir until smooth.
    Schritt 2

  3. Assemble the casserole

    • Preheat the oven to 180 °C.
    • Add the noodles, shredded chicken and half of the cheddar to the bowl and mix well.
    • Transfer to a baking dish and top with the remaining cheddar.
    Schritt 3

  4. Bake

    • Bake until bubbling and golden on top.
    Schritt 4

  5. Rest and serve

    • Let the casserole rest for a few minutes before serving.
    Schritt 5
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