Description

A creamy, comforting chicken noodle casserole that’s quick to prepare and perfect for family dinners. This easy dish combines tender chicken, egg noodles, vegetables, and a creamy sauce, all baked to perfection with a crunchy topping.

Ingredients

Units Scale

3 cups cooked chicken, shredded
12 oz egg noodles, cooked
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 cup frozen peas and carrots, thawed
1/2 cup milk
1 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1 cup crushed Ritz crackers or breadcrumbs
2 tbsp melted butter

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large bowl, combine the cooked chicken, cooked egg noodles, cream of chicken soup, sour cream, peas and carrots, milk, cheddar cheese, garlic powder, onion powder, salt, and pepper.
Mix everything together until well combined.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, mix the crushed crackers or breadcrumbs with melted butter. Sprinkle evenly over the casserole.
Bake for 25–30 minutes, or until the top is golden brown and the casserole is heated through.
Remove from oven and let sit for a few minutes before serving.

Notes

Use rotisserie chicken for a faster prep time.
You can substitute Greek yogurt for sour cream for a lighter version.
Add other vegetables like corn or green beans if desired.
Top with more cheese for an extra cheesy version.

Nutrition

Serving Size: 1/6 of casserole
Calories: 420
Sugar: 3g
Sodium: 750mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg