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CHICKEN NOODLE BAKE

Ingredients:
3 – cups cooked chicken, cut up into bite size pieces
2 – 10. 3/4 oz cans cream of chicken soup 1 1/4 cups milk
1 – 10-oz. pkg. frozen peas or mixed vegetables
1 – 12 oz – package wide egg noodles, cooked (al dente)
2 – cups cheddar cheese, shredded
2 – tablespoons melted butter
salt and pepper, to taste
panko bread crumb topping, optional
2 – tablespoons butter, melted
Directions:
1 – Brown the chicken in a skillet with a bit of olive oil or use a stove top grill.
2 – In a large bowl mix together the chicken, soups, milk, melted butter and peas.
3 – Add cooked noodles and 1 cup cheese; stir until blended. Add mixture to a greased 13 x 9 inch baking dish.
4 – Top with panko breading or with additional 1 cup cheddar cheese.
5 – Bake for 30 minutes or until casserole is hot and bubbly and breading is light golden brown.