With a little help from a store-bought rotisserie chicken, this hotdish, or casserole if you prefer, is ready to put into the oven in a flash. It has all of the flavors of the popular noodle soup, but a little creamier and, of course, it has a toasty breadcrumb topping!
Chicken Noodle Hotdish
2 cups cooked chicken. (I use store-bought rotisserie)
1 can cream of mushroom soup
1 can cream of chicken soup
1 16-ounce bag frozen mixed vegetables
2 teaspoons poultry seasoning
1 teaspoon garlic powder
salt and pepper to taste
8-10 ounces of egg noodles, prepared according to package instructions
1 cup panko breadcrumbs
1/3 cup grated parmesan cheese
1/4 cup melted butter
Preheat oven to 375 degrees. In a large mixing bowl, combine chicken, both soups, vegetables, poultry seasoning, garlic powder, salt and pepper. Stir until evenly combined and then gently fold in the egg noodles. Pour the mixture into a greased 9×13 baking dish. Top with breadcrumbs and parmesan cheese. Slowly drizzle the melted butter over the breadcrumbs and cheese. Bake uncovered for 45-50 minutes or until the breadcrumbs are golden brown and the edges are bubbling.
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