Post-Practice Chicken Noodle Casserole

Ingredients

Use these ingredients for post-practice chicken noodle casserole. The recipe serves 6; 10 minutes to finish (plus earlier baking) is the useful window.

• 12 oz egg noodles, cooked and drained
• 3 cups cooked shredded chicken
• 2 cans (10.5 oz each) cream of chicken soup
• 1 cup milk
• 2 cups frozen peas and carrots
• 1.5 cups shredded cheddar
• 1/2 cup buttery cracker crumbs

How to Make It

Cook post-practice chicken noodle casserole until the long work is done, then leave only serving for later.

• Heat the oven to 375F and butter a 9x13 dish.
• Stir together the noodles, chicken, soup, milk, peas and carrots, and 1 cup of the cheese.
• Spread it into the dish, then top with the rest of the cheese and the cracker crumbs.
• Bake 25 minutes until bubbly and golden. Let it sit 5 minutes before serving.

Do the Slow Part Early

Assemble the casserole earlier so you can bake or reheat it fast after practice.

• Build the full dish in the afternoon and keep it chilled, ready to bake
• Or freeze it ahead and thaw overnight in the fridge
• Cook and shred the chicken in the morning or use rotisserie

Store and Reheat

Creamy casseroles dry at the edges, so add milk and cover them when reheating.

• Microwave a portion 2 to 3 minutes with a splash of milk, covered
• Or reheat the dish at 350F for 20 minutes under foil
• Keeps 4 days in the fridge or 2 months frozen
• Serve with: steamed green beans, dinner rolls, applesauce

Parent Tip

This one freezes beautifully, so make two and stash one for the next late night.