Description
A simple and comforting chicken noodle casserole loaded with chicken, cheese, and veggies.
Ingredients
Scale
- 12 ounces egg noodles, cooked and drained
- 3 cups cooked shredded chicken
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 cup frozen peas and carrots, thawed
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed butter crackers or breadcrumbs (optional)
- Melted butter, as needed
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Add shredded chicken, thawed peas and carrots, and 1 cup of shredded cheddar cheese to the bowl. Stir to combine.
- Gently fold in the cooked egg noodles until evenly coated.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle remaining 1/2 cup shredded cheddar cheese over the surface. If using, toss crushed butter crackers or breadcrumbs with melted butter and sprinkle evenly on top.
- Bake uncovered for 25 to 30 minutes, or until the casserole is bubbling and the top is golden.
- Let casserole cool for 5 minutes before serving.
Notes
- For a creamier texture, feel free to add more sour cream or cheese.
- Can substitute chicken with turkey or leave it out for a vegetarian option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg