Description
Creamy, cheesy chicken noodle casserole made with simple ingredients. A comforting, family-friendly dinner that’s easy to prepare, freezer-friendly, and perfect for weeknights.
Ingredients
- 12 oz egg noodles
- 3 cups cooked chicken (shredded or cubed)
- 2 cans (10.5 oz each) cream of chicken soup (or homemade)
- 1 cup sour cream
- ½ cup milk
- 2 cups shredded cheddar cheese (divided)
- 1 cup frozen mixed vegetables (peas, carrots, or green beans) – optional
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- 1 cup breadcrumbs or crushed crackers
- 3 tbsp melted butter
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook egg noodles according to package instructions, but undercook slightly since they’ll continue baking. Drain and set aside.
- In a large bowl, mix cream of chicken soup, sour cream, milk, 1 ½ cups of shredded cheese, and seasonings.
- Stir in chicken and vegetables, then gently fold in the noodles until everything is well coated.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix breadcrumbs (or crackers) with melted butter. Sprinkle evenly on top of the casserole.
- Top with the remaining cheese.
- Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden brown on top.
- Let cool slightly, garnish with parsley, and serve warm.
Notes
- Use rotisserie chicken for quick prep.
- To avoid mushy noodles, slightly undercook them before baking.
- For a healthier option, swap sour cream with Greek yogurt.
- Add extra veggies like spinach, mushrooms, or broccoli for nutrition.
- Double the recipe and freeze one casserole for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes