Herb Chicken and Noodle Casserole
Equipment
- 9 x 13 inch baking dish
- mixing bowl
- Measuring cups and spoons
- knife
- Cutting board
Ingrediënten
- 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
Instructies
- 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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