This recipe has been a great hit over at 12 Tomatoes! It has received plenty of comments from lovely readers – let’s take a look at some of the feedback and tips:
I make this and use a package of creamed cheese instead of the heavy cream and topp with ritz crackers crumbled and drizzle butter over.
Works well with tuna for tuna noodle casserole. A staple in our house when I was a child. Mother would crush Ritz crackers and brown them with butter to put on top. Such good memories of the family at the table sharing the events of the day. Can’t wait to make this … But will have to add some sauted onions.
I make a casserole very much like this but I add cumin to it with chopped onions & celery. It is delicious and I love the crunch the celery & onions give it.
- 1 pound Pennsylvania Dutch egg noodles
- 2-3 cups cooked Perdue chicken, cubed
- 1 (14 oz.) can Campbell’s cream of chicken soup
- 1 (10.75 oz.) can Campbell’s condensed cream of mushroom soup
- 1 (16 oz.) bag frozen Bird’s Eye peas and carrots
- 3/4 cup heavy cream
- 2/3 cup Kraft parmesan cheese, grated
- 1/2 cup Kraft cheddar cheese, grated
- 1/3 cup Progresso seasoned Italian breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic salt
- Kosher salt and freshly ground pepper, to taste
Preheat oven to 375º F.
Cook egg noodles according to packaging directions. Drain and set aside.
Combine soups and heavy cream and stir together to mix. Add vegetables, cheddar cheese, cubed chicken and egg noodles, season to taste.
Pour mixture into a large casserole dish and lightly tap it against the counter to remove air bubbles and smooth it out.
In a separate bowl, toss together breadcrumbs, parmesan cheese and melted butter. Sprinkle evenly over the top of casserole.
Bake for 30-35 minutes, or until vegetables are tender and sauce is bubbly. Remove from oven and let cool 5 minutes before serving.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Keep leftovers in the fridge up to 2 days.
Thanks to 12 Tomatoes for this delicious comforting casserole!