Description

This creamy and comforting Chicken Noodle Casserole is a family favorite! Made with tender egg noodles, shredded chicken, and a creamy sauce, it’s baked to golden perfection with a crunchy topping. Perfect for a cozy weeknight dinner or make-ahead meal.

Ingredients

12 oz wide egg noodles
2 cups cooked, shredded chicken (rotisserie works great)
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 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 buttery crackers or breadcrumbs
2 tbsp melted butter

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook egg noodles according to package directions. Drain and set aside.
In a large mixing bowl, combine both soups, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add the cooked noodles, chicken, peas and carrots, and cheddar cheese. Mix until everything is evenly coated.
Pour mixture into the prepared baking dish and spread evenly.
In a small bowl, mix crushed crackers with melted butter. Sprinkle over the top of the casserole.
Bake uncovered for 25–30 minutes, or until hot and bubbly and the topping is golden brown.
Let cool for 5 minutes before serving.

Notes

Swap out peas and carrots for any frozen veggies you like.
Use Greek yogurt instead of sour cream for a lighter version.
Great way to use up leftover chicken or turkey.

Nutrition

Serving Size: 1/6 of casserole
Calories: 480
Sugar: 4g
Sodium: 800mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 23g
Cholesterol: 85mg