Recipe Background
We've all been there: opening up the pantry, searching through all the cans, trying to figure out what exactly to make for dinner. No one wants to have to keep running out to the grocery store because they're missing some crucial ingredient for their desired dish. The Cupboard Casserole solves the problem by using only ingredients you could expect to find in your cupboard: egg noodles, cream soups, canned chicken, and some bread. The result is a creamy, savory, hearty dish with plenty of chicken flavor among the tender pasta and the crunchy, buttery bread topping. Cupboard Casserole is ready in just half an hour or less and makes enough for everyone, so you can stop agonizing about what to eat and focus on just enjoying dinner!
We've all been there: opening up the pantry, searching through all the cans, trying to figure out what exactly to make for dinner. No one wants to have to keep running out to the grocery store because they're missing some crucial ingredient for their desired dish. The Cupboard Casserole solves the problem by using only ingredients you could expect to find in your cupboard: egg noodles, cream soups, canned chicken, and some bread. The result is a creamy, savory, hearty dish with plenty of chicken flavor among the tender pasta and the crunchy, buttery bread topping. Cupboard Casserole is ready in just half an hour or less and makes enough for everyone, so you can stop agonizing about what to eat and focus on just enjoying dinner!
Ingredients
- 1 (12-ounce) bag egg noodles
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can cream of chicken with herbs soup
- 1 tablespoon dried minced onion
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 (10-ounce) cans cooked chicken
- 4 cups bread cubes
- 1/2 cup butter melted
Directions
- Preheat the oven to 325 degrees F.
- Spray a 9x13-inch baking dish with cooking spray.
- Cook the egg noodles in liberally salted, boiling water until tender but not yet cooked through, about 2 minutes less than the cook time according to package directions.
- Drain the noodles well.
- Add the cream of mushroom soup, the cream of chicken soup, the dried minced onion, the pepper, the garlic powder, and the thyme to a large mixing bowl, stirring until well-combined.
- Add the canned chicken to the soup mixture, stirring until the chicken is somewhat broken up and uniform in size. Use a fork to break up any large pieces.
- Fold the egg noodles into the chicken mixture, gently stirring.
- Pour the mixture into the prepared baking dish.
- In a separate bowl, toss the bread cubes with the melted butter.
- Spread the bread cubes over the casserole evenly.
- Bake uncovered until the bread cubes are golden brown, about 25-35 minutes.
- Serve.
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