Ingredients
Equipment
Method
Preparation Steps
- Cook the egg noodles in a large pot of salted boiling water until al dente, about 6 minutes. Drain and set aside.
- In a mixing bowl, combine cream of chicken soup and sour cream. Stir in half of the shredded cheddar cheese until smooth.
- Fold in cooked egg noodles and rotisserie chicken until well-combined.
- Preheat oven to 350°F (175°C). Spray a 9x13-inch baking dish with cooking spray. Pour the mixture into the dish, smoothing it out.
- Sprinkle remaining shredded cheddar cheese on top. Bake for 25-30 minutes until hot and bubbly.
- Remove from oven and let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition
Notes
This casserole can be made ahead and frozen for later use. Reheat as needed for easy comfort food.
