Stovetop Chicken Casserole
Adjust the amount of salt in the cooking liquid for the noodles according to the type of cooked chicken and the amount of sodium in the soup you are using in this recipe.
INGREDIENTS | SERVES 6
- 12 ounces dried wide egg noodles
- 1 ½ cups frozen mixed vegetables of your choice
- 1 ½ cups cooked chicken, cubed
- 1 4 ½-ounce can sliced mushrooms, drained
- 1 10 ¾-ounce can cream of mushroom soup
- 1 large egg
- 1 tablespoon mayonnaise
- 2 tablespoons milk
- 1 cup Cheddar cheese, grated
In a Dutch oven, cook noodles according to the package directions. Add the vegetables during the last 3 minutes of cooking time. Drain; return the noodles and vegetable mixture to the pan.
Stir in the chicken, mushrooms, and half of the mushroom soup. Stir to combine and start to bring the mixture to temperature over medium-low heat.
Add the egg, mayonnaise, and milk to the cream of mushroom soup remaining in the can; use a fork to mix thoroughly.
Add the soup mixture to the Dutch oven and stir to combine it with the other ingredients. Cook for 5 minutes, stirring occasionally.
Add the cheese and mix well. Continue to cook and stir until the cheese is melted.