Creamy Chicken Noodle Casserole
A comforting dish that combines tender chicken, savory noodles, and a rich sauce, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
- 3 cups cooked chicken, shredded or diced
- 8 oz wide egg noodles, cooked and drained
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar cheese (divided)
- 1 cup frozen peas and carrots (optional)
- 1/2 cup crushed Ritz crackers or buttered breadcrumbs
- 2 tablespoons melted butter
- Chopped parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper in a large mixing bowl until smooth.
- Add the cooked chicken and drained egg noodles to the sauce mixture, stirring gently until coated. Fold in peas and carrots if using.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Sprinkle 1 cup of shredded cheddar cheese over the top. Add the crushed Ritz crackers or breadcrumbs, then drizzle with melted butter.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown.
- Garnish with chopped parsley if desired, then serve warm.
Notes
Cook noodles al dente to prevent mushiness. Use rotisserie chicken for convenience. Let casserole sit for 5 minutes before serving.