Chicken and Noodle Casserole


  • 3 cups Rotisserie Chicken Or Cooked Chicken, Shredded
  • 4 cups Uncooked Wide Egg Noodles
  • 1 cup Celery, Diced
  • 1 cup Carrots, Sliced
  • ½ cups Frozen Peas
  • ½ cups Onion, Diced
  • 2 cans (10.5 Oz. Size) Cream Of Chicken Soup
  • 1-⅓ cup Milk
  • 1-½ cup Chicken Broth
  • 2 cups Shredded Sharp Cheddar Cheese
  • Salt And Pepper, to taste
  • 6 Biscuits, To Serve

Preheat oven to 350ºF.

In a large bowl, combine chicken, egg noodles, celery, carrots, peas, onion, cream of chicken soup, milk, chicken broth and cheese. Season with salt and pepper.

Pour in a 9”x13” casserole dish. Bake for 1 hour.

Let sit for 5 minutes and serve on top of sliced biscuits


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