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Chicken Noodle Casserole

Recipe Yield: 8 servings

Ingredients:

  • 3 cups rainbow rotini noodles, cooked, rinsed, and drained
  • 1 lb cooked, diced chicken breast
  • 1 10.75 oz can Cream of Chicken soup
  • 1 10.75 oz can Cream of Mushroom soup
  • 1 cup mayonnaise
  • 1 cup 2% milk
  • ½ each onion, finely diced
  • 2 cups  shredded cheddar cheese
  • 1 ½ cups frozen peas
  • 1 cup Panko bread crumbs
  • 2 Tbsp butter, melted

Directions:

  1. Preheat oven to 350ºF.
  2. Spray 9 x 13 baking dish with non-stick cooking spray.
  3. In a large bowl, combine chicken, soups, mayonnaise, milk, diced onion, shredded cheese and frozen peas.
  4. Stir until combined.
  5. Gently stir in cooked egg noodles.
  6. Pour in baking dish.
  7. Sprinkle top with Panko.
  8. Pour melted butter evenly over top of crackers.
  9. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.