Description

This easy chicken noodle casserole is the ultimate comfort food. Creamy, cheesy, and packed with tender chicken and egg noodles, it’s a cozy dinner that comes together fast. Perfect for busy weeknights or anytime you need a warm, satisfying meal.

Ingredients

12 oz egg noodles
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 1/2 cups shredded cheddar cheese (divided)
1 cup frozen peas and carrots (thawed)
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
1/2 cup crushed Ritz crackers or breadcrumbs (for topping)
2 tbsp melted butter (for topping)

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Instructions

Preheat your oven to 375°F (190°C).
Cook egg noodles according to package directions. Drain and set aside.
In a large bowl, mix together cream of chicken soup, sour cream, milk, 1 cup cheddar cheese, garlic powder, onion powder, salt, and pepper.
Add the cooked noodles, chicken, and thawed peas and carrots to the bowl. Stir until well combined.
Pour mixture into a greased 9×13-inch baking dish.
Sprinkle remaining 1/2 cup cheese over the top.
In a small bowl, mix crushed Ritz crackers or breadcrumbs with melted butter. Sprinkle over casserole.
Bake for 25–30 minutes, or until bubbly and golden on top.
Let sit for 5 minutes before serving.

Notes

Swap peas and carrots for mixed veggies or broccoli if you prefer.
Add a pinch of red pepper flakes for a little kick.

Can be prepped a day ahead and stored in the fridge before baking.

Nutrition

Serving Size: 1/6 of casserole
Calories: 450
Sugar: 3g
Sodium: 680mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 2g
Protein: 23g
Cholesterol: 90mg