Chicken Noodle Casserole
An Easy Casserole made from a rotisserie chicken or leftover turkey with noodles and frozen veggies.
Servings 6
Calories 407kcal
Ingredients
- 2-3 cups Cooked Chicken Chopped or leftover turkey
- 1 12 oz box bowtie pasta
- ¼ cup butter
- 1 12 oz package frozen mixed vegetables
- 6 tbsp flour
- 2 cups milk
- 2 cans cream of chicken soup
- 1 ¼ cups sour cream
- Salt to taste
- black pepper to taste
- Shredded Cheese for topping (Optional)
Instructions
- Preheat your oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray, set aside.
- Boil bowtie pasta, according to package directions, until just al dente.
- Meanwhile, in a large skillet, add ¼ cup of butter and heat over medium heat, until melted. Add frozen vegetables, and cook until just thawed.
- Add 6 tbsp flour and mix well. Cook 1-2 minutes. Stir in milk, and bring mixture to a boil. Cook 4-5 minutes over medium heat, frequently stirring, until thickened.
- Add cooked chicken or turkey, cream of chicken soups, sour cream, and salt and pepper (to taste, I prefer to be generous, this makes a big dish). Mix until well combined.
- Add in cooked, drained pasta, and stir to combine.
- Pour mixture into your 9x13 pan and cover with foil. Bake in the oven for 25 minutes, until casserole is thoroughly heated through.
- Optional, top with shredded cheese and bake another 10-15 minutes, until cheese is melted.
Nutrition
Calories: 407kcal | Carbohydrates: 18g | Protein: 19g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 890mg | Potassium: 340mg | Fiber: 1g | Sugar: 6g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 2mg