Baked Chicken And Cheese Casserole Recipe

About this recipe

A hearty and protein-packed dinner featuring tender chicken, egg noodles, and a creamy cheese sauce baked to perfection.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 100 g Sambar Onion Peeled
• 125 g Mooz Butter Garlic & Herbes
• 150 g Mooz Cream Cheese
• 750 ml Catch Clear Lemon N Lime Flavoured Water

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Cook 4 chicken breasts in boiling water until well done, about 15-20 minutes. Remove from water, let cool slightly, and dice into small pieces.
3. 3. Dice 1 onion and sauté it in 4 tablespoons of butter with 1/4 cup water over medium heat until softened, about 5 minutes.
4. 4. Add the diced chicken and 2 cans of diced tomatoes with green chilies to the sautéed onion mixture. Stir well and cook for 3-4 minutes.
5. 5. Cut 1 block of cream cheese into small pieces and gradually add it to the chicken mixture, stirring until melted and fully incorporated.
6. 6. Boil 1 package of egg noodles in salted water until tender, about 8-10 minutes. Drain well.
7. 7. Place the cooked egg noodles in a large casserole dish. Pour the chicken and cheese mixture evenly over the noodles.
8. 8. Bake the casserole in the preheated oven for 20 minutes, or until bubbling and lightly golden on top. Serve hot.