Description
A creamy and cheesy chicken noodle casserole featuring tender egg noodles, shredded chicken, and mixed vegetables, all baked to perfection. This comforting dish is easy to prepare, making it ideal for family dinners or potlucks.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 8 ounces egg noodles
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter, melted (optional, for topping)
Instructions
- Boil a large pot of salted water. Once boiling, add the egg noodles.
- Cook according to package instructions (7-9 minutes) until al dente. Drain and set aside.
- In a large mixing bowl, combine cooked chicken, cream of chicken soup, sour cream, and milk. Stir until blended.
- Add shredded cheddar cheese, frozen mixed vegetables, garlic powder, onion powder, salt, and black pepper. Mix until evenly distributed.
- Gently fold in the cooked egg noodles, being careful not to break them.
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
- Pour the chicken and noodle mixture into the dish, spreading it evenly.
- For a crunchy topping, mix breadcrumbs with melted butter and sprinkle over the casserole.
- Bake for 25-30 minutes until bubbly and lightly golden brown.
- If needed, broil for an additional 2-3 minutes for a golden top.
- Let sit for 5-10 minutes before serving.
Notes
- Serve warm, garnished with fresh parsley or chives.
- Pairs well with a side salad or steamed vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes