Chicken Noodle Casserole

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 full breast (both fillets) or 472g

• Salt

  Table

  1 dash or 0.4g

• Pasta

  Corn, dry

  4 tbsp or 26g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Cream of mushroom soup

  Canned, condensed

  1 can (10.7 oz) or 303g

• Heavy whipping cream

  Fluid

  3 cup, fluid or 714g

• Mixed vegetables

  (corn, lima beans, peas, green beans, carrots) canned, no salt added

  10 oz or 284g

• Cheddar cheese

  8 tbsp, shredded or 56g

• Garlic Salt

  Kroger

  1 tsp or 4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Parmesan cheese

  Shredded

  2 cup or 160g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat oven to 375 degrees F.
2. Chop chicken into bite sized pieces. Heat oil in a skillet over medium-high heat. Add cubed chicken and sauté for 8-12 minutes, or until cooked through and no longer pink; set aside.
3. Bring a large pot of salted water to boil and cook egg noodles according to packaging directions, or until al dente.
4. Drain and set aside.
5. In a large bowl combine soups and heavy cream and stir together to mix
6. Add frozen vegetables, cheddar cheese, cubed chicken, and egg noodles, and season with garlic salt and pepper
7. Pour mixture into a large casserole dish and lightly tap it against the counter to remove air bubbles and smooth it out
8. In a separate bowl, toss together breadcrumbs, parmesan cheese, and melted butter. Sprinkle evenly over the top of casserole.
9. Place baking dish in oven and bake for 30-35 minutes, or until vegetables are tender and sauce is bubbly.
10. Remove from oven and let cool 5 minutes. Transfer to serving bowls and garnish with more cheese