Description
A comforting and creamy Chicken Noodle Casserole made with tender egg noodles, shredded chicken, and a cheesy, flavorful sauce. This easy-to-make baked dish combines a classic blend of cream of chicken soup, sour cream, and thawed vegetables, topped with a buttery, crunchy cracker crust for a delicious family-friendly dinner.
Ingredients
Scale
Main Ingredients
- 12 oz egg noodles
- 2 cups cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen peas and carrots, thawed
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Topping
- 1/2 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Noodles: Prepare the egg noodles according to the package instructions until they are al dente. Drain the noodles thoroughly and set them aside to cool slightly.
- Mix Sauce and Ingredients: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir this mixture until smooth and well blended.
- Add Chicken, Vegetables, and Cheese: Fold in the cooked chicken, thawed peas and carrots, and shredded cheddar cheese into the sauce mixture. Stir well to incorporate all the ingredients evenly.
- Combine with Noodles: Add the cooked noodles into the bowl and mix everything thoroughly until the noodles are fully coated with the creamy mixture.
- Assemble Casserole: Transfer the noodle and chicken mixture into the prepared baking dish, spreading it out evenly to ensure uniform baking.
- Prepare and Add Topping: In a small bowl, mix the crushed crackers or breadcrumbs with melted butter until well combined. Sprinkle this buttery topping evenly over the casserole’s surface to create a crunchy crust.
- Bake: Place the casserole in the oven and bake uncovered for 25 to 30 minutes, or until the mixture is hot, bubbly, and the topping has turned a golden brown color.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Rotisserie chicken makes a convenient and flavorful shortcut for this recipe.
- Feel free to substitute cream of chicken soup with cream of mushroom or celery soup for a different flavor profile.
- For added depth, try sautéing onions or mushrooms and adding them to the mixture before baking.
