Cream Cheese Chicken Casserole

about the recipe

Ready in under an hour, this Cream Cheese Chicken Casserole is your weeknight go-to for a comforting, no-fuss dinner. It is also a great way to use up leftover turkey from the holidays!

INGREDIENTS

– 8 ounces dried egg noodles – 8 ounces cream cheese – 1 cup small curd cottage cheese – ⅓ cup grated onion – ¼ cup parsley finely chopped – 1 10 ¾ can low-sodium cream of chicken soup – ⅔ cup whole milk – ½ teaspoon sea salt – ½ teaspoon poultry seasoning – 3 cups diced cooked chicken – 1 cup shredded sharp cheddar cheese – 3 tablespoons butter melted – 1 ½ cups breadcrumbs

– Preheat the oven to 375°F.  Spray a 2 ½ quart casserole dish with cooking spray.

– Cook the egg noodles according to package directions.  Drain, and place half of them in the prepared casserole dish.

– Place the cream cheese and cottage cheese in a food processor and process until smooth.  Add the onion and parsley and pulse until combined.

– Combine the cream of chicken soup, milk, salt, and poultry seasoning in a bowl and whisk to combine.

– Spread half of the cream cheese mixture over the noodles. Top with half of the chicken, then add half of the soup mixture.

– Add the remaining noodles, cheese mixture, chicken, and soup.  Top with the cheese.

– Melt the butter in the microwave and stir in the breadcrumbs.  Sprinkle on top of the casserole.

– Bake for 30 minutes, until golden and bubbly.

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