Classic Chicken Noodle Casserole

This classic chicken noodle casserole is really easy-to-make. I like to make it using left-over chicken from a previous meal. You only need 1 to 1 1/2 cups of cooked & diced chicken to make it. You can use frozen or canned peas. You can substitute with Campbell’s Condensed Cream of Celery Soup if you have that on hand, although I prefer the Cream of Chicken.  If you’re a cheese lover you can toss some grated or shredded cheese on top right before serving.

Classic Chicken Noodle Casserole Recipe

1 can Campbell’s Condensed Cream of Chicken Soup
1/2 cup Milk
1 cup Frozen Peas
2 tbsp. Pimientos, chopped (optional)
2 tbsp. Onion, finely chopped
1 to 1 1/2 cups Chicken, cooked and diced
2 cups Noodles, cooked and drained
2 tbsp. dry bread crumbs
1 tbsp. butter, melted
salt and ground black pepper, to taste

Preheat oven to 400 degrees F. (I used a 3-quart casserole baking dish).

Stir soup, milk, peas, pimientos, chopped onion, diced chicken and noodles in a 1 1/2 quart baking dish. Stir bread crumbs and butter in a small bowl.

Bake for 20 minutes in a 400 degrees F. preheated oven or until chicken mixture is hot and bubbling. Stir chicken mixture. Sprinkle the buttered bread crumbs on top.

Place back into the oven and bake for 5 minutes or until bread crumbs are golden brown. Remove and serve immediately.

If there are leftovers you’ll want to store them in the refrigerator in an airtight container for up to 3 days. This meal does NOT freeze well due to the pasta becoming mushy after thawing.

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