Description
A warm, creamy, and cheesy casserole that’s perfect for busy weeknights! This recipe uses simple pantry ingredients to create a comforting meal that your family will love. Packed with tender chicken, al dente noodles, and a rich creamy sauce, it’s easy to make and even easier to enjoy.
Ingredients
- 3 cups cooked chicken, diced
- 12 ounces egg noodles, cooked to al dente
- 2 cups cheddar cheese, shredded
- 21 ounces Campbell’s cream of chicken soup (2 cans, undiluted)
- 1 cup frozen peas and carrots
- 1 tablespoon ranch seasoning mix
- 12 ounces evaporated milk
- 1 cup French fried onions
- ¾ cup reserved pasta water
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch casserole dish with non-stick cooking spray.
- Cook the egg noodles in a large pot of salted water until al dente. Drain and set aside.
- In a large bowl, whisk together the cream of chicken soup, evaporated milk, reserved pasta water, and ranch seasoning until smooth.
- Add cooked noodles, half of the shredded cheddar, diced chicken, and frozen peas and carrots. Mix until well coated with the creamy sauce.
- Pour the mixture into the prepared casserole dish.
- Top with the remaining cheddar cheese and French fried onions.
- Cover with aluminum foil and bake for 30 minutes, or until hot and bubbly.
- Remove foil and bake for an additional 5 minutes for a crispy topping (optional).
Notes
- Serving: Serve hot with a side salad or garlic bread for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze before baking for up to 2 months. Thaw in the fridge overnight and bake as instructed.