Description
This creamy chicken casserole is a comforting and hearty dish featuring tender shredded chicken, wide egg noodles, and a luscious blend of sour cream and cheese. Enhanced with savory seasonings and a crispy breadcrumb topping, it’s baked to golden perfection—perfect for family dinners or cozy nights in.
Ingredients
Scale
Main Ingredients
- 3 cups cooked shredded chicken (breast or thighs)
- 12 oz wide egg noodles
- 1 cup frozen peas and carrots
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Topping
- 1 cup breadcrumbs or crushed crackers
- 3 tbsp melted butter
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook noodles: Boil the wide egg noodles until just under al dente, then drain them thoroughly and set aside.
- Mix base: In a large bowl, combine the cream of chicken soup, sour cream, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir well to create a creamy mixture.
- Combine ingredients: Fold the cooked noodles, shredded chicken, and frozen peas and carrots into the creamy mixture until all components are evenly combined.
- Transfer mixture: Pour the combined casserole mixture into the prepared baking dish, spreading it out evenly and smoothing the top.
- Prepare topping: In a small bowl, mix the breadcrumbs or crushed crackers with the melted butter to create a buttery topping.
- Add topping: Evenly sprinkle the breadcrumb topping over the surface of the casserole to add a crispy crust.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes until the casserole is bubbly and the topping is golden brown.
- Rest and serve: Remove from oven and let the casserole rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Use cooked chicken breast or thighs according to preference; shredded chicken can be pre-cooked or leftover roast chicken.
- For a gluten-free option, substitute regular egg noodles and breadcrumbs with gluten-free versions.
- If preferred, cream of mushroom soup can be used as an alternative to cream of chicken soup.
- Adjust seasoning with salt and pepper to taste depending on the saltiness of the soup used.
- Adding extra vegetables such as mushrooms or corn can increase nutrition and flavor.
