Easy Chicken Noodle Casserole
A comforting and creamy casserole featuring tender chicken, egg noodles, and a delightful blend of seasonings, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 12 ounces egg noodles, cooked and drained
- 3 cups cooked shredded chicken You can use leftover chicken.
- 1 can (10.5 ounces) condensed cream of chicken soup
- ½ cup sour cream Can substitute with low-fat version.
- ½ cup whole milk Can substitute with low-fat version.
- 1 cup frozen peas and carrots, thawed
- 1 ½ cups shredded cheddar cheese, divided Use different cheese varieties for variation.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crushed butter crackers or breadcrumbs (optional) For added crunch.
- Melted butter, as needed For topping breadcrumbs.
Instructions
Preparation
- Gather all ingredients before starting.
- Preheat your oven to 375°F (190°C) and grease your 9×13-inch baking dish.
- In a large mixing bowl, combine condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
Mixing
- Add shredded chicken, thawed peas and carrots, and 1 cup of shredded cheddar cheese into the mixture. Stir gently to coat.
- Fold in the cooked egg noodles until fully incorporated.
Baking
- Transfer the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese and optionally top with crushed crackers mixed with melted butter.
- Bake uncovered for 25 to 30 minutes, until bubbly and golden on top.
- Let the casserole rest for about 5 minutes before serving.
Notes
For gluten-free, use gluten-free noodles and breadcrumbs. Customize with seasonal vegetables or your favorite ingredients. Avoid overcooking noodles before adding to the dish.