Description
This easy chicken noodle casserole is a comforting and delicious dish that the whole family will love. Creamy and flavorful, it’s perfect for a cozy weeknight dinner.
Ingredients
Scale
Egg Noodle Casserole:
- 12 oz egg noodles
- 3 cups cooked chicken (shredded)
- 1 cup frozen peas and carrots
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping:
- ½ cup crushed butter crackers or breadcrumbs (optional topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- Cook noodles: Cook the egg noodles according to package directions until al dente, then drain.
- Mix ingredients: In a large bowl, mix together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth. Add in the noodles, chicken, peas, carrots, and cheddar cheese.
- Transfer to dish: Transfer the mixture to the prepared baking dish and spread evenly.
- Add topping: In a small bowl, combine crushed crackers or breadcrumbs with melted butter, then sprinkle over the top of the casserole.
- Bake: Bake for 25–30 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- You can also add sautéed onions or mushrooms for extra flavor.
- The topping is optional but adds a nice crunch.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
