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Chicken Noodle Soup Casserole

This recipe combines noodles, cream of chicken soup, chicken breast, frozen vegetables, and cheese. All of the ingredients are added to a baking dish and the result is an ultra comforting, ultra creamy chicken noodle casserole that the whole family will love.
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Ingredients
  

  • 3 cups Shredded Rotisserie Chicken or 1.5lb chicken breast if you want to cook it yourself
  • 3 tbsp Mayonnaise
  • 2 cups Milk
  • 2 cloves fresh garlic minced
  • 1 tbsp dried onion flakes
  • 1 tbsp Lawrys Seasoning Salt
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Frozen Peas and Carrots they are sold together in a frozen bag
  • 1 cup Frozen Corn
  • 12 ounces Egg Noodles cooked and drained
  • 1 cup Panko Bread Crumbs
  • 1/2 stick Salted Butter 4 ounces

Homemade Cream of Chicken Soup (or you can buy two cans of Cream of Chicken Soup)

  • 1/2 stick Salted Butter 4 ounces
  • 2/3 cups All Purpose Flour
  • 2 cups Chicken Broth or bone broth
  • 2 tsp Better than Bouillon Chicken Flavor
  • 1 cup Whole Milk
  • 1/4 tsp Sea Salt
  • 1/2 tsp Garlic Powder

Instructions
 

  • Shred your cooked chicken and add it to a large mixing bowl.
  • Boil your noodles and once they are cooked add them on top of the chicken in the bowl. Then add your mayonnaise, frozen vegetables, garlic, onion, and seasoning salt. You can give this a good mix and then set it aside.
  • Make your cream of chicken soup. If you bought canned soup, add it to the bowl now. If not, start melting your butter in a medium size saucepan.
  • Preheat your oven to 350F
  • Once the butter starts to foam, slowly add in your flour. Using a whisk, you want to continually slowly mix it until all of the flour is combined into the butter. Turn off your heat and start slowly adding your chicken broth. Continue to mix slowly.
  • Slowly add the milk to your pan, along with the Better than Bouillon, garlic powder, and sea salt. Continue to slowly mix until it is well combined. Turn the heat back on medium/high and bring your soup to a low boil. Continue to mix it until it starts to get thick. Then, turn the heat off again. It will continue to thicken. Taste your soup and see if you want to add a little more salt. The soup is now ready to add to your mixing bowl.
  • Once the soup is added to the mixing bowl, add the whole milk, and shredded cheese and mix well. Pour everything into a grease 13 x 9 casserole dish.
  • Melt your butter in a small bowl and then add in your panko bread crumbs and mix until fully combined. Slowly pour the bread crumb mixture on top of the casserole so that it is evenly distributed.
  • Cook for 30 minutes or until the bread crumbs are golden brown.

Notes

You can use 2 cans of Condensed Cream of Chicken soup in place of my homemade cream of chicken soup recipe. If you use this, I would only use 1/2 tablespoon of Lawry's seasoning salt in the casserole.