Description
This Easy Chicken Noodle Casserole is a comforting and delicious dish that is perfect for a cozy family dinner. Creamy and satisfying, this casserole is a great way to use up leftover chicken and enjoy a hearty meal.
Ingredients
Egg Noodles:
12 ounces
Cooked Chicken Breast:
2 cups shredded
Cream of Chicken Soup:
1 can (10.5 ounces)
Sour Cream:
1 cup
Frozen Peas and Carrots:
1 cup thawed
Cheddar Cheese:
1 cup shredded
Garlic Powder:
1 teaspoon
Onion Powder:
1/2 teaspoon
Salt:
1/2 teaspoon
Black Pepper:
1/4 teaspoon
Buttery Crackers:
1 cup crushed
Butter:
2 tablespoons melted
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Cook the noodles: Cook the egg noodles in salted boiling water until al dente. Drain well.
- Mix the ingredients: In a large bowl, combine noodles, chicken, soup, sour cream, peas, carrots, cheese, and seasonings. Mix well.
- Transfer to dish: Transfer mixture to baking dish.
- Add topping: Mix crushed crackers with butter, sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes until golden and bubbly.
- Serve: Serve warm.
Notes
- You can use rotisserie chicken for convenience.
- For extra flavor, add cooked bacon or sautéed mushrooms.
- Casserole can be assembled ahead and refrigerated up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 105 mg
