Cream Cheese Chicken Casserole
Ingredients
The pasta
-
8
ounces
dried egg noodles
The sauce
-
8
ounces
cream cheese
-
1
cup
small curd cottage cheese
-
⅓
cup
grated onion
-
¼
cup
parsley, finely chopped
-
1
can
low-sodium cream of chicken soup
-
⅔
cup
whole milk
-
½
teaspoon
sea salt
-
½
teaspoon
poultry seasoning
The chicken
-
3
cups
diced cooked chicken
The cheese and toppings
-
1
cup
shredded sharp cheddar cheese
-
3
tablespoons
butter, melted
-
1 ½
cups
breadcrumbs
Instructions
- Preheat the oven to 375°F and spray a 2 ½ quart casserole dish with cooking spray.
- Cook the egg noodles according to package directions, then drain and layer half in the casserole dish.
- Blend the cream cheese and cottage cheese until smooth, then mix in the onion and parsley.
- In a separate bowl, combine the cream of chicken soup, milk, salt, and poultry seasoning.
- Spread half of the cheese mixture over the noodles, followed by half of the chicken and half of the soup mixture.
- Layer the remaining noodles, cheese mixture, chicken, and soup, then top with cheddar cheese.
- Melt the butter and mix it with the breadcrumbs, then sprinkle over the casserole.
- Bake for 30 minutes until golden brown and bubbly.
Nutrition Facts (estimated)
Servings
8
Calories
532
Total fat
25g
Total carbohydrates
43g
Total protein
32g
Sodium
772mg
Cholesterol
132mg
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