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Chicken Noodle and Dumpling Casserole

by on September 27, 2011 in Casseroles, Main Courses September 27, 2011 CasserolesMain Courses
See post on Jennifer | Mother Thyme’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Chicken Noodle Soup and Chicken and Dumplings all combined in one tasty casserole.

Ingredients

  • 3 cups Rotisserie Chicken Or Cooked Chicken, Shredded
  • 4 cups Uncooked Wide Egg Noodles
  • 1 cup Celery, Diced
  • 1 cup Carrots, Sliced
  • ½ cups Frozen Peas
  • ½ cups Onion, Diced
  • 2 cans (10.5 Oz. Size) Cream Of Chicken Soup
  • 1-⅓ cup Milk
  • 1-½ cup Chicken Broth
  • 2 cups Shredded Sharp Cheddar Cheese
  • Salt And Pepper, to taste
  • 6  Biscuits, To Serve

Preparation

Preheat oven to 350ºF.

In a large bowl, combine chicken, egg noodles, celery, carrots, peas, onion, cream of chicken soup, milk, chicken broth and cheese. Season with salt and pepper.

Pour in a 9”x13” casserole dish. Bake for 1 hour.

Let sit for 5 minutes and serve on top of sliced biscuits.

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2 Reviews

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kerryscookin on 1.31.2012

My family loved this recipe (husband and kids). In fact, my six year old asked if he could take leftovers for his lunch – two days in a row. Luckily, we had a little leftover. Thank you for sharing!

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wens965 on 10.4.2011

I made this casserole tonight for dinner and it was a big hit! My husband had two helpings so he must have really liked it! Thanks for sharing this recipe, this will definately be made again and again.

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