Cheesy Chicken Noodle Casserole
A comfort dish made with plenty of cheese and chicken and topped with crunchy panko breadcrumbs for those days when you donÃt have the time or energy to cook.
Dovetailing Tip: Use the chicken you prepared on day 2
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 3 ounces | package real bacon bits |
| 1 1/2 cups | shredded Cheddar cheese |
| 1 (10-ounce) can | cream of chicken soup |
| 1 cup | sour cream |
| 1 cup | milk |
| 1 teaspoon | salt |
| 1/4 teaspoon | pepper |
| 2 cups | diced rotisserie chicken or cooked chicken breasts |
| 4 cups | cooked wide egg noodle pasta (cooked al dente in lightly salted water) |
| 2 cups | frozen broccoli florets, prepared according to package directions |
| 3/4 cup | progressoô panko bread crumbs |
| 2 tablespoons | melted butter |
Directions:
1 Preheat the oven to 350?F and gather the rest of your ingredients.
2 Combine the bacon, cheese, cream of chicken soup, sour cream, milk, salt and pepper in a large bowl. Carefully stir in the chicken, noodles and broccoli. Pour into a lightly greased 9x13-inch casserole dish.
3 Combine the breadcrumbs and butter in a small bowl. Evenly sprinkle the breadcrumbs over the casserole. Cover with aluminum foil and bake for 30 minutes. Uncover, increase the temperature to 400?F, and bake another 5-10 minutes or until the breadcrumbs are golden.
Source: tablespoon.com
