Description
This Easy Chicken Noodle Casserole is a comforting, creamy dish perfect for a family-friendly weeknight dinner. Made with tender cooked chicken, egg noodles, peas and carrots, and a cheesy, creamy sauce, it’s topped with a buttery, crunchy cracker crust and baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 3 cups cooked egg noodles
- 2 cups cooked chicken, shredded or chopped
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen peas and carrots, thawed
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/2 cup crushed butter crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the casserole.
- Mix casserole ingredients: In a large bowl, combine the cooked egg noodles, shredded or chopped chicken, cream of chicken soup, sour cream, milk, thawed peas and carrots, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir everything until well mixed and evenly coated.
- Prepare baking dish: Grease a 9×13-inch baking dish to prevent sticking. Transfer the noodle and chicken mixture into the dish, spreading it out evenly for uniform cooking.
- Make topping: In a small bowl, mix the crushed butter crackers or breadcrumbs with the melted butter until the crumbs are evenly coated.
- Add topping and bake: Sprinkle the buttery crumb topping evenly over the casserole. Bake uncovered in the preheated oven for 25–30 minutes until the casserole is bubbly and the topping is golden brown.
- Rest and serve: Let the casserole rest for 5 minutes after baking to set before serving. Enjoy your warm, creamy chicken noodle casserole!
Notes
- Use rotisserie chicken to speed up preparation time.
- Substitute peas and carrots with mixed vegetables or broccoli for variety.
- For an extra crispy topping, broil the casserole for the last 2–3 minutes of baking.
