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Lancaster Country Casserole

  • Prep Time: 45 minutes
  • Serving Size: 4
  • 1 1/2 -2 cups Cubed Cooked Chicken
  • 4-6 ounces Uncooked Wide Egg Noodles (2 To 3 Cups Cooked)
  • 1 (10 3/4-ounce) can Cream Of Mushroom With Roasted Garlic Soup Or Cream Of Roasted Chicken With Savory Herbs Soup
  • 1 cup Frozen Peas And Carrots
  • 1 cup Shredded Cheddar Cheese, Divided
  • Salt And Ground Pepper To Taste
  • 1/4 cup Plain Bread Crumbs
  • 1 tablespoon Butter, Cut Into Pieces
  • Preheat oven to 350_F. Cook noodles following package directions; drain. Grease a shallow 9-inch square baking dish. Stir in soup and 1/2 can water. Add noodles, chicken, peas and carrots and 1/2 cup shredded cheese. Season with salt and pepper and toss to combine. Top with bread crumbs and remaining cheese. Dot with butter. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes longer or until hot and bubbly.