Description
This creamy, comforting Chicken Noodle Casserole brings all the cozy vibes of a classic chicken noodle soup—just in baked casserole form. Tender egg noodles are tossed with shredded chicken, veggies, and a rich, creamy sauce, then topped with golden buttery breadcrumbs. It’s perfect for weeknight dinners or meal prep!
Ingredients
- 12 oz wide egg noodles
- 3 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 cup frozen peas and carrots
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar cheese
- 1 cup breadcrumbs
- 2 tablespoons melted butter
- Optional: chopped parsley for garnish
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Cook egg noodles according to package instructions. Drain and set aside.
In a large mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add the shredded chicken, cooked noodles, frozen peas and carrots, and 1 cup of the cheddar cheese. Stir to combine.
Spread the mixture evenly into the prepared baking dish.
Sprinkle remaining 1/2 cup cheddar cheese over the top.
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle evenly over the casserole.
Bake uncovered for 25–30 minutes or until bubbly and golden on top.
Let sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- You can swap in cooked turkey for the chicken.
- Add sautéed mushrooms or bell peppers for more veggie flavor.
- To make it ahead, assemble the casserole and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American