Description
This Easy Chicken Noodle Casserole is the kind of cozy, crowd-pleasing dinner that makes busy nights feel easy. Tender egg noodles, juicy shredded chicken, mixed vegetables, and a creamy savory sauce bake together under a buttery golden topping for the ultimate comfort food classic. It is perfect for an easy dinner, family meal, weeknight casserole, make-ahead meal, and comforting food idea when you need simple, hearty dinner ideas everyone will love.
Ingredients
12 ounces egg noodles
3 cups cooked shredded chicken
2 cans cream of chicken soup, 10.5 ounces each
1 cup sour cream
1/2 cup milk
1 cup frozen peas
1 cup diced carrots
1/2 cup diced onion
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups shredded cheddar cheese
1 cup breadcrumbs
3 tablespoons melted butter
1 tablespoon chopped parsley
Instructions
1. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
2. Cook the egg noodles in salted water until just al dente, then drain well.
3. In a large bowl, stir together the cream of chicken soup, sour cream, milk, garlic powder, black pepper, and salt until smooth.
4. Add the shredded chicken, peas, carrots, onion, and cheddar cheese, then mix well.
5. Fold in the cooked egg noodles until everything is evenly coated.
6. Spread the mixture into the prepared baking dish.
7. Stir the breadcrumbs with the melted butter and sprinkle evenly over the top.
8. Bake for 30 to 35 minutes, until hot and bubbly and the topping is golden.
9. Rest for 5 to 10 minutes, garnish with parsley, and serve warm.
Notes
Do not overcook the noodles before baking, or the casserole can turn too soft after it comes out of the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 4
- Sodium: 980
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 29
- Cholesterol: 95