Chicken Noodle Casserole
Chicken Noodle Casserole takes the savory flavors of the famous noodle soup and elevates them in an easy-to-make oven-baked crowd-pleaser of a meal!
Servings 8 servings
- 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.
Serving: 1/8 of the recipe | Calories: 524kcal | Carbohydrates: 28g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 152mg | Sodium: 1012mg | Potassium: 580mg | Fiber: 1g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 1.4mg | Calcium: 160mg | Iron: 1.3mg