Description
This classic chicken noodle casserole combines tender egg noodles, shredded chicken, creamy sauce, melty cheese, and a crisp buttery topping for a comforting, crowd-pleasing dinner with minimal cleanup.
Ingredients
12 oz egg noodles
2 cups cooked chicken, shredded
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
1/2 cup frozen peas
1/2 cup diced carrots (cooked or canned)
1/4 cup finely chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crushed butter crackers or breadcrumbs
2 tablespoons melted butter
Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
- Cook egg noodles to al dente according to package directions and drain.
- In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper.
- Fold in cooked noodles, shredded chicken, peas, carrots, onion, and 1 cup of the cheddar cheese.
- Spread the mixture into the prepared baking dish.
- Sprinkle remaining 1/2 cup cheese over the top.
- Combine crushed crackers with melted butter and scatter over the casserole.
- Bake uncovered for 25–30 minutes, until the top is golden and the edges are bubbly.
- Garnish with chopped parsley before serving, if desired.
Notes
Use rotisserie chicken to save prep time.
Substitute butter crackers with panko or cornflakes for a different crunch.
Double veggies or add spinach/mushrooms for a more veggie-forward version.
Make ahead and refrigerate up to 24 hours before baking.
Freeze baked or unbaked casserole up to 3 months; thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 410
- Sugar: 4g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg