Easy Chicken Noodle Casserole (Print Version)
Tender chicken, creamy sauce, noodles, cheese, and veggies baked together for a cozy family favorite.
# Ingredients:
→ Base
01 -
12 ounces egg noodles, cooked and drained
→ Protein
02 -
3 cups cooked shredded chicken
→ Sauce
03 -
1 can (10.5 ounces) condensed 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 -
Melted butter, as needed
# Steps:
01 -
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
02 -
In a large mixing bowl, whisk together condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
03 -
Add shredded chicken, thawed peas and carrots, and 1 cup of shredded cheddar cheese to the bowl. Stir to combine.
04 -
Gently fold in the cooked egg noodles until evenly coated.
05 -
Spread the mixture evenly into the prepared baking dish.
06 -
Sprinkle remaining 1/2 cup shredded cheddar cheese over the surface. If using, toss crushed butter crackers or breadcrumbs with melted butter and sprinkle evenly on top.
07 -
Bake uncovered for 25 to 30 minutes, or until the casserole is bubbling and the top is golden.
08 -
Let casserole cool for 5 minutes before serving.
# Notes:
01 -
For best texture, use freshly cooked egg noodles and do not overbake. Substitute rotisserie chicken for faster preparation.