Cheap Chicken Noodle Casserole
A creamy Cheap Chicken Noodle Casserole made with chicken, noodles, and vegetables.
Ingredients
- 8 ounce egg noodles cooked
- 2 skinless boneless chicken breasts, cubed
- 1 tablespoon minced onion
- 1 can condensed cream of chicken soup
- 1 ¼ cups milk
- 1 can peas and carrots drained
- Salt to taste
- Black pepper to taste
- Paprika to taste
- 1 teaspoon chili powder
- 4 slices Monterey Jack cheese
- 4 slices soft white bread cubed
Instructions
- Preheat oven to 350°F (175°C).
- Spread cooked egg noodles evenly in a 9x13-inch baking dish.
- In a skillet over medium-high heat, cook chicken with minced onion for 7–10 minutes until fully cooked.
- Add cream of chicken soup, milk, and peas and carrots. Stir well.
- Season with salt, pepper, paprika, and chili powder. Cook until the mixture begins to bubble.
- Combine the chicken mixture with noodles in the baking dish.
- Top with Monterey Jack cheese slices and cubed bread.
- Bake for 30 minutes until golden and crispy on top.
- Serve hot and enjoy your Cheap Chicken Noodle Casserole.
Notes
- You can substitute frozen mixed vegetables instead of canned.