Description

This easy chicken noodle casserole is a comforting and hearty dish, perfect for busy weeknights or cozy family dinners. Made with tender chicken, egg noodles, and a creamy sauce, it’s topped with a crunchy breadcrumb crust.

Ingredients

Units Scale

3 cups cooked chicken, shredded
12 oz egg noodles
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1 cup frozen peas and carrots
1/2 cup breadcrumbs
2 tbsp butter, melted
Salt and pepper to taste

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Instructions

Preheat oven to 350°F (175°C).
Cook egg noodles according to package directions; drain and set aside.
In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, milk, salt, and pepper.
Stir in cooked chicken, peas and carrots, and cooked noodles.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
Sprinkle shredded cheddar cheese over the top.
In a small bowl, mix breadcrumbs with melted butter and sprinkle over the cheese.
Bake for 25–30 minutes, or until the casserole is bubbly and the topping is golden brown.
Let sit for 5 minutes before serving.

Notes

Use rotisserie chicken for convenience.
Substitute other vegetables like corn or green beans as desired.
Add a pinch of garlic powder or onion powder for extra flavor.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 4g
Sodium: 720mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 24g
Cholesterol: 85mg