Easy Chicken Noodle Casserole Recipe
This easy chicken noodle casserole is creamy, cheesy, and packed with tender chicken, veggies, and egg noodles. A golden, crunchy topping makes it the ultimate comfort food for busy weeknights or family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
For the Casserole:
12 oz egg noodles, cooked and drained
3 cups shredded cooked chicken (rotisserie works great)
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
½ cup milk
1½ cups shredded cheddar cheese, divided
1 cup frozen peas and carrots, thawed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
Optional Topping:
½ cup crushed butter crackers or breadcrumbs
2 tablespoons melted butter
Instructions
Preheat Oven:
Preheat to 375°F (190°C) and grease a 9×13-inch baking dish.
Make the Mixture:
In a large mixing bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
Add shredded chicken, peas, carrots, and 1 cup of shredded cheese. Stir until evenly combined.
Add Noodles:
Gently fold in cooked egg noodles until well coated in the creamy mixture.
Assemble Casserole:
Pour mixture into the prepared baking dish and spread evenly.
Sprinkle remaining ½ cup of cheese on top.
(Optional) Mix crushed crackers with melted butter and sprinkle over the top for a crunchy crust.
Bake:
Bake uncovered for 25–30 minutes or until hot, bubbly, and lightly golden on top.
Serve:
Let cool for 5 minutes before serving. Enjoy warm!
Notes
Use rotisserie chicken for convenience.
Swap peas and carrots with broccoli, corn, or green beans.
Substitute cream of mushroom soup for a flavor variation.
Make ahead: assemble, cover, and refrigerate up to 24 hours before baking.
Freezer-friendly: cool completely, cover tightly, and freeze for up to 3 months.
Find it online: https://allrecipesmade.com/easy-chicken-noodle-casserole-recipe/
