Lancaster Country Casserole

Recipe courtesy of the National Chicken Council.

Recipe Ingredients:

1 1/2 to 2 cups cooked chicken
4 to 6 ounces uncooked wide egg noodles
1 (10.5-ounce) can cream of mushroom with roasted garlic soup or cream of roasted chicken with savory herbs soup
1 cup peas and carrots
1 cup shredded cheddar cheese - divided use
Salt and ground pepper to taste
Ground black pepper
1/4 cup dry bread crumbs
1 tablespoon butter

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Cook noodles following package directions; drain.
3. Grease a shallow 9-inch square baking dish. Stir in soup and 1/2 can water. Add noodles, chicken, peas and carrots and 1/2 cup shredded cheese. Season with salt and pepper and toss to combine.
4. Top with bread crumbs and remaining 1/2 cup cheese. Dot with butter. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes longer or until hot and bubbly.

Makes 4 servings.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.