Lancaster Country Casserole: Date Added: 27 Jul 2011 Ingredients:

1 1/2 -2 cups cubed cooked chicken
4-6 ounces uncooked wide egg noodles (2 to 3 cups cooked)
1 (10 3/4-ounce) can cream of mushroom with roasted garlic soup or cream of roasted chicken with savory herbs soup
1 cup frozen peas and carrots
1 cup shredded Cheddar cheese, divided
Salt and ground pepper to taste
1/4 cup plain bread crumbs
1 tablespoon butter, cut into pieces

Cooking Instructions:

Ready In: 45 minutes
Servings: 4

1. Preheat oven to 350F. Cook noodles following package directions; drain.
2. Grease a shallow 9-inch square baking dish. Stir in soup and 1/2 can water.
3. Add noodles, chicken, peas and carrots and 1/2 cup shredded cheese. Season with salt and pepper and toss to combine. Top with bread crumbs and remaining cheese. Dot with butter.
4. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.

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