Ingredients
- 1 pound cooked chicken rotisserie
- 2 10.5 ounce cans cream of mushroom soup
- 1/2 cup chopped onion
- 2 cups half and half
- 1 cup peas and carrots
- 12 ounces egg noodles
- 4 tablespoons bread crumbs
- 2 tablespoons butter melted
- 1 1/2 teaspoons garlic powder
- 1 teaspoon black pepper
- 2 1/2 teaspoons salt divided
Method
- Preheat oven to 350 degrees.
- Add 1/2 teaspoon of salt to a pot of water and bring to a boil.
- Add the egg noodles and cook for 6 minutes, stirring occasionally.
- Remove the pasta from the heat, rinse with cold water, and set aside.
- In a 9x13 baking dish, add the noodles and the peas and carrots.
- Add the chicken, both cans of cream of mushroom soup, and the chopped onion.
- Season with garlic powder, black pepper, and the remaining 2 teaspoons of salt.
- Pour the half and half over the top.
- Mix all ingredients until well combined.
- Transfer to the preheated oven and bake for 30 minutes.
- While the casserole bakes, mix the melted butter with the bread crumbs in a small bowl.
- Remove the casserole from the oven and top with the buttered bread crumbs.
Nutrition
Calories: 605kcal