Advertisement
A super quick and easy casserole recipe using canned chicken, egg noodles and creamed soup – all items from your cupboard or pantry! – topped with buttered bread cubes then baked until toasty.
INGREDIENTS
- 1 12-oz bag egg noodles
- 2 12-oz cans cooked chicken
- 1 10-oz can cream of mushroom soup
- 1 10-oz can cream of chicken with herbs soup
- 1 tablespoon dried minced onion
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 4 cups bread cubes
- 1/2 cup butter, melted
INSTRUCTIONS
- Preheat oven to 325 degrees. Spray a 13×9 baking dish with cooking spray.
- Cook egg noodles in liberally salted water until just tender (about 2 minutes less than cook time on instructions). Drain well.
- While noodles are cooking, add creamed soups (do not prepare first), dried minced onion, pepper, garlic and thyme to a large mixing bowl then stir until well combined.
- Add canned chicken (do not drain) to soup mixture then stir until chicken is somewhat broken up and uniform in size. Use a fork to break up any large pieces.
- Fold in egg noodles, gently stir until combined then pour into prepared baking dish.
- In a separate bowl, toss bread cubes with melted butter then spread evenly over noodle mixture.
- Bake, uncovered, for 25-35 minutes or until bread cubes are golden brown. Serve immediately.
Note
- For the bread cubes: use leftover hotdog or burger buns, sliced sandwich bread, leftover dinner rolls or really any white or wheat bread you can easily cut into cubes with a serrated knife.
- Use whichever creamed soup you have on-hand or prefer. I had Cream of Chicken with Herbs when I made this batch but regular Cream of Chicken would have been great too!
- As with all my recipes, this is made with real, salted butter. If using unsalted butter, sprinkle a little salt or garlic salt onto the bread before tossing with butter.
