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Chicken Casserole with Egg Noodles
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Chicken Casserole with Egg Noodles

55 minServes 4Nutri-Score C€
from @alex_pettit1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • egg noodles (uncooked)Grains250 g
  • chicken breast (cooked and shredded)Meat500 g
  • cream of chicken soup (canned)Pantry300 g
  • chicken brothPantry240 ml
  • sour creamDairy120 g
  • butter (melted)Dairy60 g
  • cheddar cheese (shredded)Dairy150 g
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

571kcal

Carbs
48 g
Proteins
36 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Mixing bowl
  • Baking dish
  • Oven

step by step

Method

  1. Cook the noodles

    • Bring salted water to a boil in a stockpot.
    • Cook the egg noodles until just tender, then drain.
    Step 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.
    Step 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.
    Step 3

  4. Bake

    • Bake until bubbling and golden on top.
    Step 4

  5. Rest and serve

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