Description
Creamy Chicken Noodle Casserole is a comforting dish made with tender egg noodles, shredded chicken, and a creamy sauce, topped with cheese and breadcrumbs for a deliciously baked finish.
Ingredients
Scale
- 2 cups cooked egg noodles
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked egg noodles, shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
- Transfer the mixture into a greased 9×13 inch baking dish. Spread it evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- In a small bowl, mix the breadcrumbs with the melted butter until well coated. Sprinkle the breadcrumb mixture evenly over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for about 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For a healthier option, substitute Greek yogurt for sour cream and use whole wheat noodles.
- Add some heat by mixing in a teaspoon of red pepper flakes or diced jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg