Herb Chicken and Noodle Casserole

Portions:6
Total time 55 minutes
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Equipment

  • 9 x 13 inch baking dish
  • mixing bowl
  • Measuring cups and spoons
  • oven
  • knife
  • Cutting board

Ingredients

  • 2 chicken breasts cooked and shredded
  • 1 bag Pepperidge Farm herb dressing
  • 2 cans 10 3/4 oz. each chicken noodle soup
  • 1 can 10 3/4 oz. cream of chicken soup
  • 3 eggs beaten
  • ½ stick 4 tbsp butter or margarine, melted

Instructions

  • Preheat the oven to 325°F (165°C).
  • Butter a 9 x 13 inch baking dish.
  • In a mixing bowl, combine 3/4 of the bag of herb dressing, shredded chicken, chicken noodle soup, cream of chicken soup, and beaten eggs.
  • Mix well.
  • Pour the mixture into the prepared baking dish.
  • Drizzle the melted butter over the top of the casserole.
  • Sprinkle the remaining herb dressing evenly over the top.
  • Bake in the preheated oven for about 40 minutes, or until the casserole is set and the top is golden brown.
  • Serve hot.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this herb chicken and noodle casserole with a medium-bodied white wine such as Chardonnay or a light-bodied red wine like Pinot Noir. These wines offer a nice balance of acidity and fruitiness that complement the creamy, savory flavors of the casserole.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 17 g | Fiber: 2 g | Sugar: 4 g
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Course Chicken / Main Dish / Noodels
Cuisine American