Description

This Easy Chicken Noodle Casserole is a comforting and creamy dish that the whole family will love. Loaded with shredded chicken, vegetables, and cheese, all mixed in a flavorful sauce and topped with a crispy golden crust, it’s the perfect meal for any day of the week.

Ingredients

Egg Noodles:

12 oz cooked and drained;

Shredded Chicken:

3 cups cooked;

Cream of Chicken Soup:

1 can (10.5 oz);

Sour Cream:

1/2 cup;

Milk:

1/2 cup;

Cheddar Cheese:

1 1/2 cups shredded, divided;

Peas and Carrots:

1 cup frozen, thawed;

Garlic Powder:

1/2 teaspoon;

Onion Powder:

1/2 teaspoon;

Salt:

1/2 teaspoon;

Black Pepper:

1/4 teaspoon;

Butter Crackers or Breadcrumbs (optional topping):

1/2 cup crushed;

Melted Butter (if using topping):

2 tablespoons

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare Mixture: In a large mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in shredded chicken, peas and carrots, and 1 cup of shredded cheese.
Add Noodles: Fold in the cooked noodles until well coated. Pour the mixture into the prepared baking dish and spread evenly.
Top and Bake: Sprinkle the remaining 1/2 cup of cheese on top. If using a cracker topping, mix crushed crackers with melted butter and sprinkle over the casserole. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
Serve: Let cool for 5 minutes before serving.

Notes

Rotisserie chicken works great for convenience.
Swap peas and carrots for broccoli or corn, or use cream of mushroom soup for variation.