Description
This Chicken Noodle Casserole recipe is a comforting and satisfying dish that’s perfect for a family dinner. Creamy and flavorful, it combines tender chicken, egg noodles, vegetables, and a cheesy topping for a crowd-pleasing meal.
Ingredients
Egg Noodles:
12 ounces
Cooked Chicken:
3 cups (shredded or cubed)
Cream of Chicken Soup:
1 can (10.5 oz)
Sour Cream:
1 cup
Milk:
1/2 cup
Shredded Cheddar Cheese:
1 ½ cups
Frozen Peas and Carrots (thawed):
1 cup
Garlic Powder:
1/2 teaspoon
Onion Powder:
1/2 teaspoon
Salt and Black Pepper:
To taste
Crushed Butter Crackers or Breadcrumbs:
1 cup
Melted Butter:
2 tablespoons
Fresh Parsley for Garnish (optional):
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook the noodles: Cook the egg noodles in salted boiling water until al dente. Drain and set aside.
- Prepare the filling: In a large bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the cooked chicken, peas and carrots, and 1 cup of shredded cheese.
- Combine and bake: Add the cooked noodles to the mixture and transfer everything to the baking dish. Top with the remaining cheese. Mix crushed crackers with melted butter and sprinkle over the casserole. Bake for 25–30 minutes until golden brown.
- Serve: Let cool slightly before serving. Garnish with fresh parsley if desired.
Notes
- You can substitute Greek yogurt for sour cream for a lighter option.
- Rotisserie chicken is a great time-saver.
- Add sautéed mushrooms or chopped broccoli for extra veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 440
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
