Chicken Noodle Casserole Bake (Print Version)
Creamy chicken, noodles, cheese, and veggies baked until bubbly with a golden topping.
# Ingredients:
→ Base Components
01 -
12 ounces egg noodles, cooked and drained
02 -
3 cups cooked, shredded chicken
→ Sauce
03 -
1 can (10.5 ounces) cream of chicken soup
04 -
1/2 cup sour cream
05 -
1/2 cup whole milk
→ Vegetables
06 -
1 cup frozen peas and carrots, thawed
→ Cheese
07 -
1 1/2 cups shredded cheddar cheese, divided
→ Seasonings
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
→ Topping (optional)
12 -
1/2 cup crushed butter crackers or breadcrumbs
13 -
2 tablespoons melted butter
# Steps:
01 -
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
02 -
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Stir until thoroughly blended.
03 -
Add shredded chicken and thawed peas and carrots to the bowl. Mix in 1 cup of shredded cheddar cheese until evenly distributed.
04 -
Fold in the cooked egg noodles until all ingredients are coated with the sauce.
05 -
Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
06 -
If desired, combine crushed butter crackers or breadcrumbs with melted butter and evenly sprinkle over the cheese layer.
07 -
Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the top is lightly golden.
08 -
Remove from the oven and allow to cool for 5 minutes before serving.
# Notes:
01 -
For added flavor, substitute part of the milk with chicken broth or add a teaspoon of dried herbs such as thyme or parsley. Leftovers keep well refrigerated for up to three days.