Description
This Easy Chicken Noodle Casserole is a comforting and hearty dish combining tender shredded chicken, creamy soup, sour cream, and cheesy noodles baked to bubbly perfection with an optional buttery cracker topping. Perfect for a family dinner, it comes together quickly and delivers classic, satisfying flavors.
Ingredients
Scale
Main Ingredients
- 3 cups cooked egg noodles
- 2 cups cooked and shredded chicken
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen peas and carrots, thawed
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional Topping
- 1 cup crushed buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Combine Ingredients: In a large bowl, mix together the cooked egg noodles, shredded chicken, cream of chicken soup, sour cream, thawed peas and carrots, shredded cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper until everything is well incorporated.
- Transfer Mixture: Spread this combined mixture evenly into the prepared baking dish to ensure even cooking.
- Prepare Topping: If using the topping, combine the crushed buttery crackers with melted butter and sprinkle the mixture evenly over the casserole for a golden, crunchy finish.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until it is hot throughout, bubbly, and the topping (if used) is golden brown.
- Rest: Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set slightly for easier portioning.
Notes
- You can substitute the cream of chicken soup with a homemade béchamel or cream of mushroom soup for a different flavor.
- For added crunch, toast the buttery cracker topping before sprinkling it on the casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat option, use reduced-fat sour cream and cheese.
- Frozen vegetables can be swapped with fresh or canned peas and carrots depending on availability.
