Ingredients:
– 2 cups cooked, shredded chicken
– 8 oz egg noodles (about 4 cups, uncooked)
– 1 can (10.5 oz) cream of chicken soup
– 1 cup sour cream
– 1/2 cup milk
– 1 1/2 cups shredded cheddar cheese (divided)
– 1/2 cup frozen peas (optional)
– 1/2 cup frozen corn (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook egg noodles according to package instructions. Drain and set aside.
3. In a large mixing bowl, combine cooked chicken, cream of chicken soup, sour cream, and milk. Mix well.
4. Add cooked noodles, 1 cup of shredded cheddar cheese, peas, and corn (if using) to the chicken mixture. Stir until combined.
5. Transfer the mixture to a 9×13-inch baking dish.
6. Top with remaining 1/2 cup shredded cheddar cheese.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Tips:
– Use leftover chicken or rotisserie chicken for convenience.
– Customize with your favorite vegetables or add some diced onions for extra flavor.
– You can also add some crushed crackers or crispy fried onions on top for a crunchy topping.