Mississippi Chicken Casserole

Ingredients

• extra-wide egg noodles (Boil for 6 minutes; package shown but no quantity stated.)
• 1 can cream of chicken soup (Can size not stated.)
• 8 oz sour cream
• 1 pint heavy whipping cream
• 0.25 cup pepperoncini brine
• 0.5 cup pepperoncini (Actual pepperoncini, not brine.)
• 1 red bell pepper (Diced.)
• 1 rotisserie chicken (Deboned and shredded; edible yield varies.)
• 0.25 cup fresh parsley (Chopped.)
• 3 tbsp ranch seasoning (Stated to equal one 1-ounce packet.)
• black pepper (Some, to taste.)
• cooking spray (For spraying the 9 × 13-inch pan.)
• Parmesan cheese (Some, sprinkled on top; amount not stated.)
• fried onions (Some, sprinkled on top; amount not stated.)

Steps

1. 1

   Boil the extra-wide egg noodles for 6 minutes, following the package directions if needed. Drain them.

2. 2

   Preheat the oven to 350°F (175°C).

3. 3

   In a large mixing bowl, add the cream of chicken soup, sour cream, heavy whipping cream, and pepperoncini brine.

4. 4

   Add the pepperoncini, diced red bell pepper, shredded rotisserie chicken, chopped parsley, ranch seasoning, and black pepper.

5. 5

   Add the drained noodles and mix everything together until evenly combined.

6. 6

   Spray a 9 × 13-inch baking pan with cooking spray.

7. 7

   Transfer the mixture to the prepared pan and spread it out evenly.

8. 8

   Sprinkle Parmesan cheese over the top, then add the fried onions.

9. 9

   Bake at 350°F (175°C) for 30 minutes, until the casserole is done.

Notes

The video does not state an amount for the egg noodles, Parmesan, fried onions, black pepper, or cooking spray. It also does not explicitly describe when the drained noodles are combined with the casserole mixture; they are included as the minimal necessary connection for a noodle casserole.

Nutrition per serving

• casserole
• main
• comfort food
• baked
• American
• chicken
• creamy