Simple Skillet Chicken Noodle Casserole
A comforting dish that combines tender chicken, perfectly cooked noodles, and a creamy sauce, making it ideal for busy weeknight dinners or family gatherings.
Equipment
- Large Pot
- Large Skillet
- Oven
Ingredients
Ingredients Group Label
- 2 cups Cooked Shredded Chicken Breast Use leftover chicken or poach fresh chicken.
- 8 ounces Egg Noodles Cook according to package instructions.
- 1 can Cream of Chicken Soup Essential for the creamy sauce.
- 1 cup Low-Sodium Chicken Broth Enhances flavor and moisture.
- 1 cup Frozen Mixed Vegetables Can include peas, carrots, and corn.
- 1 cup Shredded Cheddar Cheese For topping the casserole.
- 1 teaspoon Onion Powder Adds subtle sweetness.
- 1 teaspoon Garlic Powder Infuses flavor and aroma.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
- 1. Cook the egg noodles according to the package instructions. Drain and set aside.
- 2. In a large skillet over medium heat, combine the cooked chicken and cream of chicken soup. Stir to warm and coat the chicken.
- 3. Add the chicken broth, mixing thoroughly into the chicken and soup mixture.
- 4. Sprinkle in the onion powder and garlic powder, followed by salt and pepper to taste. Stir well.
- 5. Incorporate the frozen mixed vegetables and stir gently to combine.
- 6. Add the cooked egg noodles to the skillet and fold gently into the mixture.
- 7. Preheat your oven to 350°F (175°C) and sprinkle cheddar cheese over the top.
- 8. Transfer the skillet to the oven and bake for 20-25 minutes until the cheese is melted and bubbly.
- 9. Let cool for a few minutes before serving.
Notes
For variations, consider adding different vegetables, using turkey instead of chicken, or trying different cheeses.