My all-time favorite Chicken and Noodle Casserole. It’s a super creamy, cheesy pan of deliciousness that is quick and easy to put together!
After many years of making this myself for my family, it is now one of my favorite comfort foods! I love it’s super creamy texture and the onion and mushroom combo flavor the sauce perfectly. Whenever the weather has been cold for too long, or I’m feeling blue or things are super stressful, this is where I turn. When the whole family is back together and we want something everyone likes this is a go-to recipe. I know it’s a simple dish but somehow it transcends all that and just makes darn near everything better.
Good news! It’s quick and easy to fix and will feed a family of 6. Now, for the one little piece of info that some foodies might object to….the sauce is made with canned soup. Oh, for heaven sake, get over it! There’s absolutely no shame!!! Just enjoy this delicious pan of lovin’ from the oven!
How To Make Chicken Noodle Casserole
Grandma's Chicken and Noodle Casserole
My all-time favorite Chicken and Noodle Casserole. It's a super creamy, cheesy pan of deliciousness that is quick and easy to put together!
- 8 Ounces Dried Spaghetti
- 2 Tablespoons Butter
- 1 1/2 Cups Fresh Mushrooms Sliced
- 1/2 Cup Yellow Onion Finely Chopped
- 2 10.75 Ounces Cans Condensed Cream of Chicken Soup
- 1 Cup Sour Cream
- 1 Cup Sharp Cheddar Cheese Shredded
- 1 Fully Cooked Rotisserie Chicken Shredded
- Preheat oven to 350 degrees.
- Cook pasta according to package directions until just al dente. Drain and set aside.
- In a saucepan, melt butter then saute mushrooms and onion until both are nice and soft.
In a large bowl mix soup and sour cream until blended. And cooked mushrooms, onion, chicken and spaghetti and fold until everything is evenly coated with sauce.
Pour spaghetti into a 9x13 dish and top with cheese. Bake in a preheated oven for about 30 minutes or until casserole is heated through.
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