An unexpected turn for a household favorite! Leeks, white cheese, and bacon. Yes, leeks—a milder onion! A one-pot dinner it is too! There is no water draining. Delicious, fast, easy, and a lot of fun!
Prep Time: | 20 mins |
Cook Time: | 45 mins |
Total Time: | 1 hr 5 mins |
Servings: | 12 |
Yield: | 1 9×13-inch casserole |
Ingredients
- 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
- ½ cup frozen peas
- 6 slices American cheese, or more to taste
- ½ 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 9×13-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.
Nutrition Facts
Calories | 430 kcal |
Carbohydrate | 26 g |
Cholesterol | 101 mg |
Dietary Fiber | 2 g |
Protein | 28 g |
Saturated Fat | 9 g |
Sodium | 688 mg |
Sugars | 3 g |
Fat | 24 g |
Unsaturated Fat | 0 g |
Reviews
Delicious casserole! I added a generous dose of seasoning salt. The cooking temp was missing. I baked it at 390 for 45 minutes. Perfect.