Description
A comforting, crustless casserole featuring tender chicken, vegetables, and egg noodles in a creamy sauce, topped with a golden Panko crust. Quick, easy, and perfect for family dinners.
Ingredients
12 oz egg noodles, uncooked
1.5 lb boneless, skinless chicken breasts (about 3 pieces)
2 cups frozen mixed vegetables (carrots, peas, corn)
1 cup chopped onion
1 clove garlic, minced
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese, optional
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1/4 cup milk
2 tbsp olive oil
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Cook egg noodles according to package instructions, drain
Heat olive oil in a large skillet, sauté onion until translucent
Add chicken and garlic, cook until chicken is no longer pink
Stir in mixed vegetables, thyme, salt, and pepper, cook briefly
In a bowl, mix cream of mushroom soup, cream of chicken soup, milk, and Parmesan cheese
Combine cooked chicken and vegetables with soup mixture and 1 tsp salt, black pepper
Layer cooked noodles into a greased 9×13-inch baking dish
Top with chicken-vegetable mixture and remaining 1 tsp salt, black pepper
Sprinkle Panko evenly over the top
Bake for 25 minutes until golden and bubbly
Let cool slightly before serving
Notes
Use gluten-free soup/base for gluten restrictions
Add frozen pearl onions or red bell pepper to the filling for extra flavor
Store leftovers in the fridge for up to 3 days
Freezer-friendly: freeze before baking, add 10-15 minutes to cook time
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg