Chicken Noodle Bake

 

Casseroles are just so comforting. There is something about the mixture of ingredients in a creamy sauce that just feels so comforting. I also like when it incorporates a vegetables because that makes dinner even easier.

When I made this casserole and saw that it called for a whole cup of chicken broth, I was a bit concerned. I was worried the casserole would be too soupy with all that liquid. But it turns out it was not too soupy, but creamy and comforting.

Chicken Noodle Bake

Ingredients:

• 12 ounces wide egg noddles
• 4 cups cooked shredded chicken breasts
• 1 cup low sodium chicken broth
• 2 cups frozen mixed vegetables, thawed
• 10.75 ounce can cream of chicken soup
• 1 3/4 cup sour cream
• 1 envelope dry onion soup mix
• 8 ounces cheddar cheese, shredded
• 1 cup french fried onions

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray. 
2. Cook the noodles according to the package directions and drain well. Return the noodles to the pot and add in the cooked shredded chicken, chicken broth and mixed vegetables and stir to mix.
3. In a medium bowl, stir together the cream of chicken soup, sour cream, dry onion soup mix and half of the shredded cheese. Fold into the noodle mixture and then spread into the prepared baking dish. Sprinkle the remaining cheese on top followed by the french fried onions. 
4. Bake for 25-30 minutes or until the casserole it hot and bubbly.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 551
Total Fat		23.7g
Saturated Fat		12.2g
Trans Fat		0g
Polyunsaturated Fat		2.2g
Monounsaturated Fat		0.5g
Cholesterol		154.9mg
Sodium		900.2mg
Total Carbohydrates		47.7g
Dietary Fiber		2.9g
Sugars		5.7g
Protein		31.9g
Calcium		27.9%
Iron		10.2%
Potassium		264.8mg
Vitamin A		12.2%
Vitamin C		3.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from I Dig Pinterest.