Rotisserie Chicken and Noodles
The days are getting longer and nights even busier for everyone around your table. This easy, energy-boosting recipe will put a spring in your step!
Cook Time: 35 min
Serves: 6
Ingredients
- 12 oz Golden Grain Extra Wide Egg Noodles
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup milk
- Salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1 fully-cooked rotisserie chicken
Directions
- Preheat oven to 350° F. Spray a 9 x 13-inch baking dish with nonstick spray coating.
- Cook pasta according to package directions; drain.
- Combine soup and milk in a large mixing bowl; whisk until smooth. Stir in salt and pepper, to taste, 1 cup cheese, and mushroom pieces.
- Cut chicken from bone and coarsely chop.
- Discard skin and bones; add chicken to soup-cheese mixture.
- Fold in cooked noodles.
- Spoon into prepared baking dish.
- Cover with aluminum foil and bake 20 minutes.
- Sprinkle with reserved cheese and bake, uncovered, 5 to 10 minutes or until hot and cheese is melted.
