Description
This Chicken Noodle Casserole is cozy, creamy, and full of classic flavors. Made with tender chicken, egg noodles, veggies, and a creamy sauce, it’s baked until golden and bubbly. This one-dish wonder is perfect for busy weeknights or sharing with loved ones!
Ingredients
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12 oz egg noodles
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2 cups cooked, shredded chicken (rotisserie chicken works great)
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1 can (10.5 oz) cream of chicken soup
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1/2 cup sour cream
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1/2 cup milk
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1 cup frozen peas and carrots, thawed
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1/2 cup shredded cheddar cheese (plus more for topping)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and pepper, to taste
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1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook the noodles according to package directions. Drain and set aside.
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In a large mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix well.
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Add cooked noodles, shredded chicken, peas and carrots, and shredded cheese. Stir until evenly combined.
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Pour the mixture into the prepared baking dish and spread evenly.
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Top with extra cheese if desired.
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In a small bowl, mix crushed crackers or breadcrumbs with melted butter and sprinkle over the casserole.
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Bake for 25–30 minutes, or until hot and bubbly and the top is golden brown.
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Let cool for a few minutes before serving.
Notes
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Use leftover turkey or ham instead of chicken for a twist.
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Add sautéed mushrooms or onions for extra flavor.
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This casserole freezes well—just thaw and reheat before serving.