Lancaster Country Casserole
Recipe courtesy of the National Chicken Council.
1 1/2 to 2 cups cooked chicken
4 to 6 ounces uncooked wide egg noodles
1 (10.5-ounce) can cream of mushroom with roasted garlic soup or cream of roasted chicken with savory herbs soup
1 cup peas and carrots
1 cup shredded cheddar cheese - divided use
Salt and ground pepper to taste
Ground black pepper
1/4 cup dry bread crumbs
1 tablespoon butter
- Preheat oven to 350°F (175°C).
- Cook noodles following package directions; drain.
- Grease a shallow 9-inch square baking dish. Stir in soup and 1/2 can water. Add noodles, chicken, peas and carrots and 1/2 cup shredded cheese. Season with salt and pepper and toss to combine.
- Top with bread crumbs and remaining 1/2 cup cheese. Dot with butter. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes longer or until hot and bubbly.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.