Plat
Chicken Casserole with Egg Noodles
55 minPour 4Nutri-Score C€
C
55 min
55 minChicken Casserole with Egg Noodles
recette de
Alex Newnam Pettit
@alex_pettit
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
egg noodles (uncooked)Céréales250 g
chicken breast (cooked and shredded)Viandes500 g
cream of chicken soup (canned)Épicerie300 g- chicken brothÉpicerie240 ml
sour creamProduits laitiers120 g
butter (melted)Produits laitiers60 g
cheddar cheese (shredded)Produits laitiers150 g
saltÉpices3 g
black pepper (ground)Épices1 g
par portion
Nutrition
571kcal
- Glucides
- 48 g
- Protéines
- 36 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
Marmite
Saladier
Plat allant au four
Four
pas à pas
Préparation
- Étape 1
Cook the noodles
- Bring salted water to a boil in a stockpot.
- Cook the egg noodles until just tender, then drain.
- Étape 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.
- Étape 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.
- Étape 4
Bake
- Bake until bubbling and golden on top.
- Étape 5
Rest and serve
- Let the casserole rest for a few minutes before serving.