This is a quick version of another member's delicious casserole made in the microwave. Super yummy in a fraction of the time.
Ingredients
- wide egg noodles: 1 pack (8 ounce pack)
- chunk chicken: 3 cans (4.5 ounce cans, drained)
- ounces cooked ham: 8 piece (diced)
- ounces shredded Swiss cheese: 8 piece
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- 2% milk: 0.5 cup
- sour cream: 0.5 cup
- butter: 2 Tbsp
- seasoned bread crumbs: 0.33333 cup
- Parmesan cheese: 0.25 cup (grated)
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rapid boil. Add egg noodles and cook at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
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Combine drained noodles, chicken, ham, and Swiss cheese in a large mixing bowl; mix until well combined.
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Stir together cream of chicken soup, milk, and sour cream in a separate bowl until smooth. Pour sauce over noodles and mix until sauce is well distributed. Transfer mixture to a large microwave-safe casserole dish.
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Place butter in a microwave-safe bowl. Cook on high until melted, about 30 to 45 seconds. Add bread crumbs and Parmesan cheese. Mix until well blended and crumbly and sprinkle on top of casserole.
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Microwave casserole uncovered for 10 minutes. Allow to cool for 5 minutes before serving.
