Chicken Noodle Casserole

 

So I grabbed a rotisserie chicken and threw a double batch of this chicken noodle casserole together and while it wasn't any of my kids absolute favorites they all ate it and Dave and I really liked it.  My favorite part was how quickly and easily it came together and it was super simple to double for leftovers.  I'm giving the quantities for a single pan of it but feel free to double and bake in an XL lasagna pan if you're feeing a crowd...

What You'll Need...

- 12 oz egg noodles, cooked

- 1/2 cup mayo

- 2 cups chopped cooked chicken (I used rotisserie)

- 1 regular can cream of chicken

- 1 cup shredded jack cheese

- 1 cup shredded cheddar

- chopped pepper

- chopped onion

- salt and pepper

What You'll Do...

Combine the mayo, soup, chopped onion (a used a handful), chopped pepper (about 1/2 of a pepper total), 1/2 cup shredded jack, 1/2 cup shredded cheddar and the chicken.  Add the cooked egg noodles and toss to coat.  Pour it into a greased 9x13 and bake at 350 for 30 minutes, top with 1/2 cup of jack and 1/2 cup of cheddar and bake for an additional 10 minutes.

 

So easy, so yummy and perfect for a busy weeknight.  

HAPPY Thursday, friends!!