Description
A creamy, comforting casserole loaded with tender chicken, egg noodles, and melted cheese — the ultimate cozy dinner perfect for busy weeknights or family gatherings.
Ingredients
- 12 oz (340g) egg noodles
- 2 cups (280g) cooked shredded chicken
- 1 can (10.5 oz / 300g) cream of chicken soup
- 1 cup (240ml) sour cream
- 1 cup (240ml) milk
- 1 1/2 cups (150g) shredded cheddar cheese, divided
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (120g) frozen peas and carrots, thawed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup (60g) crushed butter crackers or breadcrumbs
- 2 tbsp butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a large bowl, mix together cream of chicken soup, sour cream, milk, 1 cup cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Stir in shredded chicken and thawed peas and carrots until well combined.
- Add the cooked noodles to the mixture and gently toss to coat.
- Pour into the prepared baking dish and spread evenly.
- Top with remaining 1/2 cup cheddar cheese.
- In a small bowl, combine crushed crackers (or breadcrumbs) with melted butter and sprinkle over the casserole.
- Bake uncovered for 25–30 minutes, until hot and bubbly with a golden topping.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for a quick and easy prep.
- Substitute frozen mixed vegetables for variety.
- For extra creaminess, add a bit more sour cream or a splash of heavy cream.
- Leftovers reheat well — perfect for lunch the next day.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: American