Ingredients
– 2 cups cooked and shredded chicken
– 1 can (10.5 oz) cream of mushroom soup
– 1 cup sour cream
– 1 cup chicken broth
– 2 cups egg noodles, cooked according to package instructions
– 1 cup frozen mixed vegetables (peas and carrots work great)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1 cup bread crumbs (for topping)
– 2 tablespoons melted butter (for topping)
Equipment Needed
– 9×13 inch casserole dish
– Large mixing bowl
– Medium saucepan (for cooking noodles)
– Spoon or spatula for mixing
– Oven mitts
– Measuring cups and spoons
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). In my kitchen, I love to ensure everything is set before I dive into cooking, so I also take this time to gather all my ingredients. In a large mixing bowl, combine the cooked shredded chicken, cream of mushroom soup, sour cream, chicken broth, cooked egg noodles, and frozen mixed vegetables. I like to fold everything gently to ensure every piece is coated in that creamy goodness. (See the next page below to continue steps…)