Description
A comforting and creamy Chicken Noodle Casserole that’s perfect for a family dinner. This easy-to-make dish combines tender egg noodles, shredded chicken, vegetables, and a flavorful creamy sauce topped with a buttery cracker crust.
Ingredients
Scale
Egg Noodles:
- 3 cups cooked egg noodles
Chicken:
- 2 cups cooked, shredded chicken breast
Vegetables:
- 1 cup frozen peas and carrots, thawed
Cheese:
- 1 cup shredded cheddar cheese
Sauce:
- 1/2 cup sour cream
- 1/2 cup milk
- 1 (10.5 oz) can cream of chicken soup
Seasonings:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping:
- 1/2 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix ingredients: In a large bowl, combine the cooked egg noodles, shredded chicken, peas and carrots, cheddar cheese, sour cream, milk, cream of chicken soup, garlic powder, onion powder, salt, and black pepper. Mix well.
- Prepare casserole: Pour the mixture into a greased 9×13-inch baking dish and spread evenly.
- Add topping: In a small bowl, mix the crushed crackers with melted butter and sprinkle over the casserole.
- Bake: Bake for 25 to 30 minutes until bubbly and golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can substitute peas and carrots with any frozen mixed vegetables.
- Rotisserie chicken is a convenient option for this recipe.
- For added crunch, consider using French fried onions instead of crackers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 4g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
