Chicken Noodle Casserole

Ingredients

• 16 oz Egg Noodles (whole bag, cooked al dente, do not rinse)
• 3 cups Cooked Chicken (shredded leftover chicken or rotisserie chicken)
• 6 oz Frozen Broccoli Florets (thawed before use)
• 6 oz Frozen Cauliflower Florets (thawed before use)
• 2 tbsp Diced Pimentos (adds color and mild sweetness)
• 1 cup Parmesan Cheese (grated)
• 2 tbsp Dehydrated Onion Flakes (for onion flavor)
• 1 tsp Black Pepper (freshly crushed)
• 1 tsp Poultry Seasoning (blend of sage, thyme, rosemary)
• 2 cans Cream of Mushroom Soup (10.5‑oz cans, low‑sodium if possible)
• 2.25 cups Whole Milk (for a rich, creamy sauce)
• 1 tbsp Fresh Herbs (Sage, Thyme, Rosemary) (chopped, used as garnish)
• 1 tbsp Cooking Spray or Butter (to grease 9x13 baking dish)

Instructions

1. Preheat Oven

   Set the oven to 325°F and let it preheat fully before baking.

   Time: PT10M

   Temperature: 325°F

2. Cook Egg Noodles

   Bring a large pot of salted water to a boil, add the egg noodles and cook for 6 minutes until al dente. Drain and return noodles to the pot; do not rinse.

   Time: PT8M

   Temperature: boiling

3. Thaw Vegetables

   Place frozen broccoli and cauliflower in a microwave‑safe bowl and microwave 2–3 minutes until thawed. Set aside.

   Time: PT3M

4. Make Creamy Sauce

   In a mixing bowl combine the two cans of cream of mushroom soup, 2¼ cups whole milk, onion flakes, black pepper, poultry seasoning, and 1 cup grated Parmesan. Stir until smooth.

   Time: PT5M

5. Assemble Casserole

   Grease the 9x13 baking dish with cooking spray or butter. Layer the cooked noodles, shredded chicken, thawed vegetables, and diced pimentos. Pour the sauce evenly over everything and sprinkle extra Parmesan if desired.

   Time: PT7M

6. Cover and Bake

   Cover the dish tightly with aluminum foil and bake for 40–45 minutes. Remove foil; if you like a golden top, add a little more cheese and bake uncovered 5 minutes more.

   Time: PT45M

   Temperature: 325°F

7. Garnish and Serve

   Let the casserole rest 5 minutes, then sprinkle the chopped fresh herbs over the top and serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

35g

Fat

12g

Fiber

3g