Comforting Chicken Noodle Casserole

Ingredients

• 1 whole Rotisserie Chicken (Meat shredded, bones, skin, and cartilage discarded)
• 1 can Cream of Chicken Soup (10.5 oz)
• 1 can Cream of Mushroom Soup (10.5 oz)
• 1 cup Mayonnaise (Full‑fat)
• 1 cup Whole Milk (Full‑fat)
• 1 bag Frozen Vegetable Mix (Approx. 12 oz; peas, carrots, green beans, lima beans)
• 1 tsp Better Than Bouillon Roasted Chicken Base (Reduced‑sodium version optional)
• 2 cups Shredded Cheddar Cheese Blend (Shredded)
• 1 package Wide Ribbon Egg Noodles (12 oz; cooked according to package directions)
• 4 tbsp Salted Butter (Melted)
• 1 sleeve Buttery Crackers (Crushed by hand)
• 0.5 tsp Granulated Onion Powder (Optional)
• 0.5 tsp Italian Seasoning (Optional)
• 0.5 tsp Dried Sage (Optional)
• 0.5 tsp Seasoned Salt (Optional; can increase to 1 tsp)

Instructions

1. Preheat Oven

   Set the oven to 350°F and allow it to preheat.

   Time: PT10M

   Temperature: 350°F

2. Shred Rotisserie Chicken

   Remove meat from a whole rotisserie chicken, discarding bones, skin, and cartilage, then shred the meat into bite‑size pieces.

   Time: PT5M

3. Cook Egg Noodles

   Bring a large pot of salted water to a boil, add the wide ribbon egg noodles, cook according to package directions (about 8‑10 minutes), then drain in a colander.

   Time: PT10M

4. Combine Base Ingredients

   In the large mixing bowl, add shredded chicken, one can of cream of chicken soup, one can of cream of mushroom soup, one cup of mayonnaise, and one cup of whole milk. Stir until smooth.

   Time: PT5M

5. Add Vegetables, Bouillon, and Cheese

   Fold in the frozen vegetable mix, 1 tsp Better Than Bouillon Roasted Chicken Base, and 2 cups shredded cheddar cheese blend.

   Time: PT3M

6. Incorporate Cooked Noodles

   Add the drained egg noodles to the bowl and gently toss until the noodles are evenly coated with the creamy mixture.

   Time: PT3M

7. Season (Optional)

   If desired, sprinkle in ½ tsp each of granulated onion powder, Italian seasoning, dried sage, and seasoned salt. Mix briefly.

   Time: PT2M

8. Melt Butter

   Place 4 tbsp salted butter in a microwave‑safe dish and melt for 30‑45 seconds.

   Time: PT1M

9. Prepare Cracker Crust

   Crush the buttery crackers by hand (or in a zip‑top bag) until fine crumbs form, then stir in the melted butter until the crumbs are evenly coated.

   Time: PT3M

10. Assemble Casserole

    Lightly spray the 13x9‑inch casserole dish with non‑stick cooking spray. Transfer the chicken‑noodle mixture into the dish and smooth the top with a spatula.

    Time: PT3M

11. Add Cracker Topping

    Evenly sprinkle the butter‑crushed cracker mixture over the surface of the casserole.

    Time: PT2M

12. Bake

    Place the casserole uncovered on the middle rack and bake for 30‑40 minutes, or until the cracker crust is golden brown and the interior is bubbly.

    Time: PT35M

    Temperature: 350°F

13. Rest and Serve

    Remove the casserole from the oven, let it rest on a trivet or cutting board for 5 minutes, then scoop servings onto plates.

    Time: PT5M

Nutrition Facts

Calories

865

Protein

45 g

Carbohydrates

80 g

Fat

55 g

Fiber

5 g