RAMEN CHICKEN SOUP CASSEROLE RECIPE | 5 Ingredient Casserole using Ramen #stayhome and cook #withme

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: cream of mushroom soup

Cream of mushroom soup is often less expensive and can provide a similar creamy texture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese can be more affordable.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are usually cheaper than breasts.

ramen noodles

🥗Healthier: whole grain noodles

💰Cheaper: instant noodles

Whole grain noodles offer more fiber, while instant noodles are often cheaper.

Start with 2 cups of fully cooked chicken, preferably rotisserie chicken from Costco.

Pull apart the rotisserie chicken into bite-sized pieces.

Gather frozen vegetables: corn, green beans, and peas. Mix them together in a bowl.

Bring a pot of water to a boil and cook 2 packages of ramen noodles according to package instructions. Break them up before cooking.

Drain the cooked ramen noodles and set them aside.

Preheat the oven to 350 degrees Fahrenheit.

In a bowl, combine the cooked ramen noodles, 2 packets of seasoning from the ramen noodle packages, 2 cups of precooked chicken, and about 20 ounces of cream of chicken soup. Mix well.

Season the mixture with some pepper and a little bit of salt, then mix again until well combined.

Lightly spray a 9 by 13 baking dish with cooking spray.

Transfer the mixture into the baking dish and smooth it out evenly.

Top the casserole with about 1 cup of panko bread crumbs or any crackers you have on hand.

Bake in the preheated oven at 350 degrees for 30 to 40 minutes, until heated through and the topping is golden brown.

Remove from the oven and let it cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens