Easy Chicken Noodle Casserole we Make Weekly - 5 Ingredients

Ingredients

• 1.5 cups Elbow Noodles (uncooked)
• 1.5 cups Milk (whole or 2%)
• 2 cups Cheddar Cheese (shredded; sharp cheddar gives best flavor)
• 1 can Cream of Mushroom Soup (about 10.5 oz; use regular canned soup)
• 1 can Canned Chicken Breast (drained and roughly chopped; can substitute rotisserie chicken)
• to taste Salt
• to taste Black Pepper
• 1/2 tsp Onion Powder
• 1/4 tsp Dry Mustard
• 2 tbsp Buffalo Sauce (optional, for a spicy variation)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you assemble the casserole.

   Time: PT5M

   Temperature: 350°F

2. Combine Ingredients

   In a large mixing bowl, add the uncooked elbow noodles, milk, shredded cheddar cheese, cream of mushroom soup, drained chicken, salt, pepper, onion powder, and dry mustard. Stir until everything is evenly coated.

   Time: PT5M

3. Optional Buffalo Twist

   For a buffalo‑style casserole, stir in the buffalo sauce now and mix well.

   Time: PT1M

4. Transfer to Baking Dish

   Evenly spread the mixture into the greased 9x13‑inch baking dish.

   Time: PT2M

5. Bake

   Place the dish in the preheated oven and bake for 1 hour, or until the casserole is bubbly and the cheese on top is golden brown.

   Time: PT1H

   Temperature: 350°F

6. Rest and Serve

   Remove the casserole from the oven, let it rest for 5 minutes, then cut into squares and serve.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g