Description
This Chicken Paprika Egg Noodle Casserole is a comforting and flavorful dish that is perfect for family dinners. Creamy and delicious, this casserole is a crowd-pleaser that can be made ahead of time for easy reheating.
Ingredients
Scale
Main Ingredients:
- 12 oz wide egg noodles
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3 cups cooked shredded chicken
Seasonings:
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
Topping:
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Cook noodles: Cook egg noodles according to package instructions, then drain and set aside.
- Sauté onions and garlic: In a skillet, melt butter, sauté onion until soft, then add garlic.
- Combine ingredients: In a bowl, mix noodles, chicken, onion mixture, seasonings, soup, sour cream, broth, cheese, and parsley.
- Assemble casserole: Transfer mixture to casserole dish.
- Add topping: Mix breadcrumbs and melted butter, then sprinkle over casserole.
- Bake: Bake for 25-30 minutes until bubbly and golden.
- Serve: Allow to cool slightly before serving.
Notes
- Add sautéed mushrooms or peas for extra flavor.
- This casserole is perfect for make-ahead dinners and reheats well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg
