Description
This Old-Fashioned Chicken and Noodles Casserole is a comforting and creamy dish that the whole family will love. With tender chicken, egg noodles, vegetables, and a cheesy topping, it’s the perfect easy dinner for any night of the week.
Ingredients
Scale
- 3 cups cooked egg noodles
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen peas and carrots (thawed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup crushed butter crackers or breadcrumbs
- 2 tablespoons melted butter
For the Casserole:
For the Topping:
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Mix the Casserole: In a large bowl, mix together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in the cooked chicken, thawed vegetables, and egg noodles until well combined.
- Assemble: Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle shredded cheddar cheese over the top.
- Prepare the Topping: In a small bowl, combine the crushed crackers or breadcrumbs with melted butter, then sprinkle evenly over the casserole.
- Bake: Bake for 25–30 minutes, or until hot and bubbly with a golden topping. Let cool slightly before serving.
Notes
- You can substitute cream of mushroom or celery soup for a different flavor.
- Add sautéed mushrooms or diced onions for extra depth.
- This is a great make-ahead dish—assemble and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
