Description
This Easy Chicken Noodle Casserole is a comforting and creamy dish made with tender chicken, egg noodles, and a cheesy, savory sauce. Perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 3 cups cooked chicken, shredded
- 12 oz egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 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 (optional, for topping)
- 2 tbsp melted butter (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Cook egg noodles according to package instructions until al dente. 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 in the cooked chicken, peas and carrots, and cooked noodles until well mixed.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- In a small bowl, mix crushed Ritz crackers with melted butter and sprinkle over the casserole (if using).
- Bake for 25–30 minutes, or until bubbly and the top is golden brown.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Feel free to substitute mixed vegetables for peas and carrots.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg