Easy Chicken Noodle Casserole
This easy chicken noodle casserole recipe is sure to become a family favorite. Makes a quick week night dinner or Sunday supper. Uses rotisserie chicken from the deli!
Servings 4 people
Ingredients
- 2 cups egg noodles measured before cooking
- 1 can cream of celery soup
- 3/4 cup Milk (or fill the soup can 3/4 full)
- 1/4 cup light mayonnaise
- 1 deli rotisserie chicken breast meat only
- 1/2 cup frozen peas
- fresh bread crumbs ( I use 2 hamburger buns.)
- olive oil for drizzling
Instructions
- Preheat oven to 375 degrees F.
- Cook the egg noodles according to package directions. Drain.
- In a large bowl, whisk together cream of celery soup, milk and mayonnaise.
- Remove the breast meat from the rotisserie chicken. Roughly chop and add to the soup mixture.
- If there is any juice in the chicken bag, add it to the soup mixture.
- Add the noodles to the soup and chicken. Don't add them all at once. The mixture should be a little soupy so sometimes I don't use all the noodles.
- Stir in the peas.
- Put the mixture in a casserole dish prepared with nonstick spray.
- Make fresh bread crumbs by grinding two hamburger buns in a mini food processor. Put on top of casserole. Drizzle with olive oil.
- Bake for 25 - 30 minutes. When done, top will be golden and edges will bubble.