Description

A hearty and comforting chicken noodle casserole packed with tender chicken, creamy sauce, vegetables, and egg noodles—perfect for weeknight dinners or cozy gatherings.

Ingredients

Units Scale

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

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Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine shredded chicken, cooked egg noodles, cream of chicken soup, sour cream, peas and carrots, milk, and shredded cheddar cheese. Mix until well combined.
Season with salt and pepper to taste.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
In a small bowl, mix breadcrumbs with melted butter, then sprinkle over the top of the casserole.
Bake uncovered for 25–30 minutes, or until the top is golden and the casserole is bubbly.
Let sit for 5 minutes before serving.

Notes

You can use rotisserie chicken to save time.
Add chopped onions or garlic for extra flavor.
Substitute cream of mushroom soup if preferred.
Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 460mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg