Ingredients
12
12 servings
- •1 (8 ounce) package egg noodles
- •2 tablespoons salted butter
- •2 carrots, peeled and thinly sliced
- •2 stalks celery, thinly sliced
- •1 onion, diced
- •1 (10.5 ounce) can fat-free cream of mushroom soup
- •1 (10.5 ounce) can fat-free cream of chicken soup
- •1 cup low-fat sour cream
- •1 rotisserie chicken, skinned and boned, meat pulled into large chunks
- •1 (8 ounce) package button mushrooms, quartered
- •0.5 cup frozen peas
- •6 slices American cheese, or more to taste
- •0.5 cup bread crumbs
- •1 tablespoon olive oil, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add carrots, celery, and onion and saute until just tender, about 5 minutes.
- While vegetables are cooking, mix condensed mushroom and chicken soups with sour cream in a large bowl.
- Add egg noodles, cooked carrot mixture, chicken, mushrooms, and peas; stir to combine. Pour into a 9x13-inch baking dish and spread in an even layer. Lay American cheese slices over top, sprinkle with bread crumbs, and drizzle with olive oil.
- Bake in the preheated oven until golden brown and bubbly, 30 to 45 minutes.
Nutritional Facts
Per 12 servings
- Calories: 430
- Carbohydrate: 26g
- Fat: 24g
- Fiber: 2g
- Protein: 28g
- Sugar: 3g
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