The Scoop
When the financial clock is ticking, and your bank account is screaming, this 5-ingredient ramen casserole completely understands the assignment.
We are officially closing the chapter on eating sad, dry noodles over the sink. Just combine literal instant ramen with shredded chicken, frozen veggies, and canned soup, and you get a warm, bubbly dinner that hits every single time.
It’s cheap, it requires zero brain cells, and it gives major culinary mastermind energy on a budget.
Ingredients
- 2 (3-ounce) packages of chicken-flavored ramen noodles
- 2 cups chicken, cooked and diced or shredded
- 2 (10.5-ounce) cans of cream of chicken soup
- 2 cups frozen vegetables
- 1 1/2 cups bread crumbs or cracker crumbs
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- Cook the ramen according to the package directions, but do not add or use the seasoning packet yet.
- Drain the noodles and place them in a large bowl.
- Add the seasoning packets, chicken, cream of chicken soup, and frozen vegetables.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the bread crumbs on top of the mixture in the baking dish.
- Bake until the crumb topping is slightly browned, about 30-35 minutes.
- Serve.
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