Description
This Chicken Noodle Casserole is a comforting and hearty dish that combines tender chicken, creamy
sauce, and egg noodles, all baked to perfection with a crispy topping.
It’s a perfect meal for busy weeknights or a family gathering.
Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed
- 8 oz egg noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, milk, and shredded cheddar cheese. Mix well.
- Stir in the cooked chicken, peas, carrots, celery, and onion. Season with salt and pepper to taste.
- Add the cooked egg noodles to the mixture and gently stir until everything is well combined.
- Transfer the mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix the breadcrumbs, grated Parmesan cheese, and melted butter until combined.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbly.
- Let it cool for a few minutes before serving.
Notes
Diet: Non-Vegetarian
Calories: 450 kcal per serving
Tips:
- For added flavor, use rotisserie chicken.
- You can substitute other vegetables like corn or green beans if preferred.
- For a crunchier topping, use crushed Ritz crackers instead of breadcrumbs.