Ingredients
- 2 cans (12.5 oz each) chunk chicken breast, drained (or 3 cups diced rotisserie chicken)
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup mayonnaise
- 1 cup milk
- 1/2 finely diced onion or 1 tbsp dried onion flakes (optional)
- 2 cups shredded cheddar cheese
- 1 1/2 cups frozen peas and carrots
- 1 (12 oz) package egg noodles, cooked and drained
- 1 cup panko breadcrumbs
- 1/2 cup (1 stick) melted salted butter
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a large bowl, combine the chicken, cream of chicken soup, mayonnaise, milk, onion (if using), cheddar cheese, and frozen peas and carrots. Stir until well mixed.
- Fold in the cooked egg noodles gently until evenly coated with the creamy mixture.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Sprinkle the panko breadcrumbs evenly over the top and drizzle with melted butter.
- Bake uncovered for 30–35 minutes, or until bubbly and golden brown on top.
- Let cool for a few minutes before serving.
Notes
- Rotisserie chicken can be substituted for canned chicken for added flavor.
- Replace mayo with Greek yogurt for a lighter, tangier version.
- Add shredded Parmesan to the panko topping for extra crunch and flavor.
- Use homemade white sauce instead of canned soup for a less processed option.
- Substitute frozen mixed vegetables or cooked fresh veggies if desired.
- Prep Time: 15–25 minutes
- Cook Time: 30–35 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 90 mg
