Aunt Bobbie'S Chicken Casserole
A hearty, cheesy chicken casserole combining tender chicken, noodles, peas, carrots, and melted cheese, perfect for a comforting family dinner or casual gathering.
Ingredients
Instructions
- Boil the chicken until done, then cut into cubes.
- Cook the egg noodles until done, then drain.
- In a bowl or pan, combine the cream of chicken soup.
- Drain the peas and carrots, then add them to the soup.
- Add shredded cheese to the mixture and mix well.
- Add enough broth to make the mixture soupy.
- Mix the cooked chicken, noodles, and soup mixture in a baking dish.
- Bake at 400°F for 25 to 30 minutes until heated through and bubbly.
Tips & Substitutions
For a creamier consistency, consider adding a splash of milk or sour cream to the soup mixture. You can substitute the chicken breast with rotisserie chicken for quicker preparation. If you prefer a veggie boost, add some sautéed mushrooms or bell peppers to the casserole. Feel free to use whole grain egg noodles for a healthier option, or even swap them for rice to create a different texture.
Serving Suggestions
Serve this casserole hot, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with a crisp green salad or steamed vegetables for a balanced meal. For a heartier option, consider serving alongside garlic bread or a slice of quiche. This dish is perfect for potlucks or family gatherings, as it can easily be doubled for larger crowds.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the casserole in the oven at 350°F for about 20-25 minutes, or until heated through. Alternatively, you can microwave individual portions for 2-3 minutes, stirring halfway to ensure even heating. This dish also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Bobbie'S Chicken Casserole contains roughly 439 calories, with 15g protein, 65g carbohydrates, and 15g fat. It is an excellent source of vitamin A (169% of the Daily Value), dietary fiber (39% of the Daily Value), and protein (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2001mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, frozen peas and carrots work well in this recipe. Just add them directly to the soup mixture without thawing to keep the casserole moist and flavorful. They will cook through during baking, ensuring a fresh taste and vibrant color.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole a day in advance. Assemble everything in your baking dish, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove the wrap and follow the baking instructions, adding a few extra minutes if baking from cold.
What if I want a spicier version?
For a kick of heat, add diced jalapeños or a splash of hot sauce to the soup mixture. You can also sprinkle some red pepper flakes on top before baking. This will give your casserole an exciting flavor twist that complements the creaminess of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).