Description
This Easy Chicken Noodle Casserole is a comforting and creamy dish that the whole family will love. Loaded with tender chicken, egg noodles, vegetables, and a buttery cracker topping, it’s a satisfying and delicious meal that’s perfect for busy weeknights.
Ingredients
Scale
Egg Noodle Mixture:
- 12 ounces egg noodles, cooked and drained
- 2 cups cooked shredded chicken
- 1 can (10.5 ounces) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen peas and carrots, thawed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Cracker Topping:
- 1/2 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Mix the ingredients: In a large bowl, combine the cooked egg noodles, shredded chicken, cream of chicken soup, sour cream, milk, cheddar cheese, peas and carrots, garlic powder, onion powder, salt, and pepper. Stir well.
- Layer in baking dish: Transfer the mixture to the baking dish and spread it out evenly.
- Prepare topping: In a small bowl, mix the crushed crackers with melted butter, then sprinkle over the casserole.
- Bake: Bake for 25–30 minutes until hot and bubbly, and the top is golden brown. Let it rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quick option.
- You can swap frozen mixed vegetables or fresh cooked veggies.
- Enhance the flavor with paprika or dried herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
