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Chicken And Noodle Casserole (with Red Peppers)
Chicken And Noodle Casserole with Red Peppers
"This is an easy and fast chicken and noodle casserole recipe to make. It uses shredded chicken breast from a can that is mixed together with pasta noodles, onions, red bell peppers, cream of chicken soup, and cheddar cheese and then baked in the oven at 350 degrees for 20 minutes. When you are looking to make something fast for dinner on a busy weeknight, this easy chicken noodle casserole will be your go-to meal!"
Serves8 People
Preparation Time5 min
Cooking Time39 min
Cooking MethodCasserole, Oven
Cooking Vessel Size9 x 13 Baking Dish
Ingredients
- (16-ounce) Elbow macaroni
- 1 medium Onion
- 2 Red Bell Peppers
- 2 tablespoons Butter
- 3 cans Chunk Chicken Breast
- 1 can Cream of Chicken Soup
- 2 cups Sharp Cheddar Cheese
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Preheat the oven to 350 degrees.
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Prepare elbow macaroni – follow the instructions on the back of the package, then set it aside.
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Chop the onion and the red bell pepper.
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Put the butter, onions, and red bell peppers in a skillet.
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Sauté the onions and red bell peppers on medium-high heat until tender, about 5 minutes.
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Drain the water from the cans of chicken breast. Shred the chicken breast into pieces.
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