Asian-Style Baked Chicken Noodle Casserole Recipe

About this recipe

A flavorful Asian-inspired baked chicken noodle casserole with a creamy, tangy sauce and a crunchy almond topping. Perfect for a satisfying dinner.

Ingredients

• 500 g Deli Chic Chicken Boneless Cubes (Freshly Frozen)
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 250 g Pluckk Organic Green Capsicum
• 125 g Red Bell Pepper (Lal Shimla Mirchi)
• 400 g Agapi Protein Greek Yogurt (Natural)
• 200 g Livyor Raw Sunflower Seeds
• 1 kg Supreme Harvest Iodized Salt

Instructions

1. 1. Preheat your oven to 180°C (350°F).
2. 2. In a large mixing bowl, combine 2 cups of cooked shredded chicken, 2 cups of cooked egg noodles, 1/2 cup of diced green bell pepper, 2 tablespoons of finely chopped onion, and 1/4 cup of diced red bell pepper for added flavor and color.
3. 3. In a separate bowl, mix 1/2 cup of mayonnaise, 1/2 teaspoon of salt, 1/2 teaspoon of lemon juice, and 1/4 cup of Greek yogurt until smooth. Pour this mixture over the chicken and vegetables, and stir until everything is evenly coated.
4. 4. Transfer the mixture to a greased baking dish and spread it out evenly. Sprinkle 2 tablespoons of sunflower seeds over the top for a crunchy topping.
5. 5. Bake in the preheated oven for 25 minutes, or until the casserole is heated through.
6. 6. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious baked chicken noodle casserole!