Pennsylvania Dutch Extra Wide Egg Noodles, 12 oz

Pennsylvania Dutch Extra Wide Egg Noodles, 12 oz

Enriched Noodle Product

Recipe

Rotisserie Chicken and Noodle Casserole
Prep Time: 10 min.
Cook Time: 25-30 min.
Serves: 6

12 oz Pennsylvania Dutch Extra Wide Egg Noodles
1 can (10.5 oz) cream of chicken soup
1 cup milk salt and pepper, to taste
1-1/2 cups shredded cheddar cheese, divided
1 can (4 oz) mushroom stems and pieces, drained
1 fully-cooked rotisserie chicken

Preheat oven to 350° F. Spray a 9 x 13-inch baking dish with nonstick spray coating. Cook noodles 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.

Kosher, Low Sodium, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar

Serving size: 0

Ingredients: Semolina (Wheat), Durum Flour (Wheat), Egg Yolk, Niacin, Ferrous Sulfate (Iron), Thiamin Mononitrate, Riboflavin, Folic Acid

Contains: Eggs, Wheat