Ingredients and Weight:
- 2 cups chopped cooked chicken
- 1 (12-ounce) package egg noodles
- 1 (10.75-ounce) can cream of chicken soup
- 1 (10.75-ounce) can cream of mushroom soup
- 2 cups milk
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup grated carrot
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package directions.
- Combine cream of chicken soup, cream of mushroom soup, milk, onion, celery, carrot, salt, and pepper in a large bowl.
- Add cooked noodles and chicken to the bowl.
- Stir in 1/2 cup cheddar cheese and parsley.
- Transfer the mixture to a greased 9x13 inch baking dish.
- Top with remaining cheddar cheese.
- Bake for 30-40 minutes, or until the cheese is melted and bubbly.
Nutritional Information:
Serving size: 1 cup
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 35g
Dish Characteristics:
- Comforting and hearty
- Rich and flavorful
- Easy to prepare
- Suitable for dinner parties or family gatherings
User Comments:
- "This casserole is a staple in our family. It's so easy to make and always a hit with everyone."
- "The combination of chicken, noodles, and vegetables makes this dish a well-balanced meal."
- "I love the creamy texture and the cheesy topping. It's the perfect comfort food."
- "I made this for a potluck and it was gone in no time. Everyone raved about it."
- "It's a great way to use up leftover chicken and vegetables."
Special Precautions and Tips:
- Be careful not to overcook the noodles, as they will become mushy.
- If you don't have fresh parsley, you can use dried parsley instead.
- You can adjust the amount of salt and pepper to your taste.
- For a healthier version, you can use reduced-fat soup or milk.
