Creamy Herb & Chicken Bake

A delicious and creamy leftover chicken casserole that combines tender chicken with a rich herb-infused sauce, perfect for a comforting family meal. This dish is crafted to use leftover chicken creatively, ensuring nothing goes to waste.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 cups cooked chicken, shredded

1 can (10.5 oz) cream of mushroom soup

1 cup sour cream

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon black pepper

1/2 cup chicken broth

1 cup frozen peas and carrots, thawed

2 cups cooked egg noodles

1/2 cup shredded mozzarella cheese

1/2 cup breadcrumbs

2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the cream of mushroom soup, sour cream, thyme, rosemary, garlic powder, onion powder, and black pepper.

3. Stir in the chicken broth until smooth.

4. Add the cooked chicken, peas and carrots, and egg noodles to the mixture and stir until well combined.

5. Pour the mixture into a greased 9x13 inch baking dish.

6. In a small bowl, combine the breadcrumbs with melted butter.

7. Sprinkle the mozzarella cheese over the casserole, followed by the buttered breadcrumbs.

8. Bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat the oven to 350°F (175°C) and bake the leftover casserole for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.