Description
This Easy Chicken Noodle Casserole is a comforting and hearty dish perfect for a family dinner. Made with tender egg noodles, shredded chicken, creamy soup, and cheesy goodness, it’s topped with buttery cracker crumbs for a delightful crunch. Ready in just 40 minutes, this casserole combines convenience and flavor effortlessly.
Ingredients
Scale
Main Ingredients
- 3 cups cooked egg noodles
- 2 cups cooked and shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen peas and carrots, thawed
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional Topping
- 1 cup crushed buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the cooked egg noodles, shredded chicken, cream of chicken soup, sour cream, thawed peas and carrots, shredded cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix all ingredients until evenly incorporated.
- Transfer to Baking Dish: Spread the mixed casserole evenly into the prepared baking dish, smoothing the top for an even bake.
- Add Optional Topping: If you choose to use the topping, blend the crushed buttery crackers with the melted butter, then sprinkle the mixture evenly over the casserole to create a crispy, golden crust.
- Bake the Casserole: Place the dish in the preheated oven and bake for 25-30 minutes, or until the casserole is heated through, bubbly, and the topping is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes. This allows the flavors to settle and makes serving easier.
Notes
- For a lower fat version, substitute sour cream with Greek yogurt and use low-fat cheese.
- You can add other vegetables like mushrooms or bell peppers for extra nutrition and flavor.
- If you prefer a gluten-free version, use gluten-free noodles and crackers.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make ahead, assemble the casserole and store it covered in the fridge; bake when ready.
