I LOVE this recipe. It uses leftover chicken, and is ready is less than an hour making it the perfect weeknight dinner solution! It tastes like chicken pot pie, and chicken noodle soup had a baby, and the baby is this delicious, creamy casserole!
If you don’t have any leftover chicken to make this recipe, simply boil 2 chicken breasts in chicken stock, until they are cooked throughout and reach an internal temp of 165 degrees, remove from water and shred with two forks, or just roughly chop with a sharp knife.
2 cups leftover chicken, shredded
1 10oz can cream of chicken soup
1/2 cup sour cream
1/2 cup cream cheese
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 1/2 cups frozen peas and carrots
1 16oz bag egg noodles, cooked according to package directions and drained
1 row ritz crackers
1/2 stick butter, melted
1/2 cup bread crumbs
This recipe is so easy, and you can pretty much do it all in one dish, which is a bonus if you hate doing dishes like I do!
Preheat oven to 375 degrees and spray a 9×13 casserole dish with non-stick cooking spray.
In a large bowl, combine shredded chicken, cream of chicken soup, sour cream, cream cheese and spices until well combined.
Stir in cooked and drained egg noodles. Stir in frozen peas and carrots (not pictured).
In a separate small bowl, combine bread crumbs, melted butter and bread crumbs until well combined.
Pour casserole mix into a 9×13 pan and top with bread crumb/ritz cracker mixture.
Bake for 25-30 minutes, or until the top is golden brown, and the inside is bubbly. Remove from oven, and let rest 5-10 minutes before serving.
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