Description
This Cheesy Chicken Noodle Casserole is a comforting and hearty dish, featuring tender shredded chicken combined with creamy cheddar cheese sauce and egg noodles. It’s a perfect weeknight dinner that comes together quickly and bakes to a golden, bubbly perfection with a crunchy breadcrumb topping optional for extra texture.
Ingredients
Scale
Main Ingredients
- 2 cups cooked, shredded chicken
- 8 oz egg noodles (about 4 cups, uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup frozen peas (optional)
- 1/2 cup frozen corn (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Toppings (Optional)
- 1/2 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch casserole dish thoroughly to prevent sticking.
- Cook Noodles: Boil the egg noodles according to the package instructions until al dente. Drain well and set aside.
- Prepare Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well incorporated.
- Mix Ingredients: Add the cooked shredded chicken, drained noodles, frozen peas, and frozen corn to the sauce mixture. Stir gently until everything is evenly coated with the creamy sauce.
- Assemble Casserole: Pour the chicken and noodle mixture into the prepared casserole dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly on top. If desired, sprinkle the crushed Ritz crackers or breadcrumbs over the cheese and drizzle the melted butter over the topping for extra crunch and richness.
- Bake: Bake the casserole in the preheated oven for 25 to 30 minutes, or until the cheese is melted, bubbly, and the topping is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set and cool slightly for easier portioning.
Notes
- You can substitute frozen peas and corn with other vegetables like broccoli or carrots based on preference.
- For a lower-fat version, use reduced-fat sour cream and cheese.
- The crunchy breadcrumb topping is optional but adds a nice texture contrast.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Ensure chicken is fully cooked before shredding; rotisserie chicken works great here for convenience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
