Makes 4 – 6 servings
Prep Time: 5 minutes
Total Time: 30 minutes
4 ounces (about 2 cups) egg noodles, cooked and drained
1½ cups cooked chicken, shredded or chopped
1 cup frozen green peas and carrots
1 (10 ounce) cans condensed cream of chicken soup
¼ cup sour cream
¾ cup milk or water
CRUNCHY TOPPING (OPTIONAL)
¼ cup dry bread crumbs
1 Tablespoon melted butter
½ teaspoon dried italian herbs or dried parsley
Ground black pepper, to taste
Kosher salt, to taste
Preheat the oven to 400°F/200°C. Grease an 8-inch casserole dish.
In the casserole dish, add the cooked egg noodles, cooked chicken, frozen peas and carrots, cream of chicken soup, sour cream, and milk or water. Set aside.
If you like your casserole with a crunchy topping, mix together the breadcrumbs, melted butter, dried herbs, pepper, and salt in a medium bowl. Sprinkle the top of the casserole with the breadcrumb mixture.
Bake the casserole for 15 – 20 minutes, or until the top is bubbling and the breadcrumbs (if using) are toasted.
This recipe can be easily doubled and baked in a 9-inch x 13-inch casserole dish.