Cheesy Chicken Noodle Casserole Recipe

This Cheesy Chicken Noodle Casserole makes for a quick and easy weeknight dinner. From start to finish you can have it on the table in less than one hour. I like to make it using a combination of shredded Cheddar and Italian cheeses, but you can certainly use whatever cheese combination that you like. A little bit of Parmesan cheese mixed in tastes good too! If you don’t have a can of cream of chicken soup on hand you can substitute with a can of cream of celery soup which is equally as good.

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Cheesy Chicken Noodle Casserole Recipe

12 oz. pkg. Elbow Macaroni, Cooked and Drained
2-3 cans Diced Chicken, Drained
1 can Cream of Chicken Soup
1 cup Reduced-Fat Mayonnaise
2 cups Low-Fat Milk
1/4 cup Onion, Finely Diced
1 cup Shredded Cheddar Cheese
1 cup Shredded Italian Cheese
1 cup Frozen Peas, Thawed
1 cup Seasoned Bread Crumbs
1/2 cup Butter, Melted

Preheat oven to 350 degrees F.

Lightly butter the bottom of a 9″ by 13″ baking dish. Set Aside.

In a large mixing bowl combine together the diced chicken, cream of chicken soup, reduced-fat mayonnaise, low-fat milk, diced onion, shredded cheddar cheese, shredded Italian cheese and frozen peas. Gently stir in the cooked elbow macaroni until all ingredients are combined.

Pour mixture into your prepared baking dish. Melt butter in your microwave (I use a glass Pyrex measuring cup). Sprinkle the seasoned bread crumbs over the top of the casserole. Drizzle the melted butter on top.

Place baking dish into a 350 degree preheated oven and bake for 30 to 35 minutes or until done. The topping will get golden brown. Remove from oven and let stand for 2 minutes before serving.

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