Creamy Chicken and Pasta Casserole
by Tavolino
A comforting, creamy baked pasta dish featuring tender chicken, sautéed vegetables, and a rich sauce, topped with a golden, cheesy crust.
Ingredients
- Egg noodles, cooked 450 g
- Chicken breast 400 g
- Carrot, chopped 60 g
- Celery, chopped 50 g
- Onion, chopped 80 g
- Garlic cloves, minced 2
- Cream of chicken and mushroom soup 300 g
- Milk 120 ml
- Sour cream 120 g
- Cheese, grated 225 g
- Breadcrumbs 50 g
Preparation
- 1
Preheat the oven to 200°C.
- 2
Cook 450 g egg noodles in boiling water according to package instructions until al dente.
- 3
Cut 400 g chicken breast into bite-sized pieces and brown in a pan until cooked through.
- 4
Chop 60 g carrot, 50 g celery, and 80 g onion into small pieces.
- 5
Sauté the chopped vegetables in a pan until they begin to soften.
- 6
Add 2 minced garlic cloves to the vegetables and sauté for 1 minute.
- 7
In a large mixing bowl, combine the cooked noodles, chicken, vegetables, 300 g soup, 120 ml milk, 120 g sour cream, and 150 g of the cheese.
- 8
Transfer the mixture into a 9x13 casserole dish and spread evenly.
- 9
Sprinkle the remaining 75 g cheese and 50 g breadcrumbs over the top of the casserole.
- 10
Cover the dish and bake at 200°C for 30 minutes.
- 11
Remove the cover and broil for a few minutes until the top is golden brown and bubbling.