My Chicken Noodle Casserole 🐔🍜 Ingredients • 12 oz bag extra wide egg

Ingredients

• 12 oz Extra Wide Egg Noodles (cook according to package until al dente)
• 1 tsp Salt (for boiling water)
• 8 pieces Chicken Breast Tenderloins (boiled, then shredded)
• 0.5 cup Chicken Broth (homemade from boiled chicken; can use store‑bought low‑sodium broth)
• 24 oz Cream of Chicken Soup (canned; wash can before opening)
• 8 oz Sour Cream (use about half (4 oz) in the casserole; can adjust to taste)
• 1 cup Kobe Jack Cheese (shredded; can substitute with mozzarella or cheddar)
• 0.25 tsp Black Pepper (optional, for seasoning)

Instructions

1. Cook the Egg Noodles

   Bring a large pot of water to a boil, add 1 tsp salt, then add the 12 oz extra‑wide egg noodles. Cook according to package directions until al dente.

   Time: PT10M

2. Drain the Noodles

   Pour the noodles into a colander and shake to remove excess water.

   Time: PT2M

3. Boil the Chicken

   In the same pot, add fresh water to cover 8 chicken breast tenderloins. Bring to a gentle simmer and cook until the chicken is fully cooked through, about 12‑15 minutes.

   Time: PT15M

4. Shred the Chicken

   Remove the chicken from the pot, let it cool slightly, then shred with two forks.

   Time: PT3M

5. Reserve Chicken Broth

   Measure out ½ cup of the cooking broth and set aside; this will be used to thin the sauce.

   Time: PT1M

6. Combine Sauce Ingredients

   In a large mixing bowl combine the 24 oz can of cream of chicken soup, the reserved ½ cup chicken broth, about 4 oz of sour cream, the shredded chicken, and the cooked noodles. Stir until everything is evenly coated.

   Time: PT5M

7. Assemble the Casserole

   Grease the casserole dish lightly, pour the noodle‑chicken mixture in, and spread evenly. Sprinkle the shredded Kobe Jack cheese over the top.

   Time: PT3M

8. Preheat the Oven

   Preheat the oven to 400°F (200°C).

   Time: PT10M

   Temperature: 400°F

9. Bake the Casserole

   Place the casserole in the preheated oven and bake until the sauce is bubbly and the cheese is melted and lightly golden, about 12 minutes.

   Time: PT12M

   Temperature: 400°F

10. Rest and Serve

    Remove the casserole from the oven, let it rest for 5 minutes, then serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g