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

• 350G Typically Daylesford Organic Chicken Breasts
• 500G Nikko Egg Noodles, 500G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 125G Daylesford Organic Brandy Butter
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• - Cathedral City Mature Cheddar Cheese
• 1 L Itsu Sesame Chicken Broth For Noodles For 4

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 chicken broth over medium heat until softened, about 5 minutes.
4. 4. Add the diced chicken and chopped tomatoes to the sautéed onion mixture. Stir well and cook for 3-4 minutes.
5. 5. Cut 1 block of cheddar 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.