Chicken Noodle Casserole

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How To Make Quick and Simple Chicken Noodle Casserole

Savor “Comfort Classic: Chicken Noodle Casserole’s” warm, soothing tastes. This well-liked recipe is ideal for family meals or get-togethers since it mixes delicate chicken, substantial noodles, and a creamy, cheesy sauce to produce a filling supper. Easy to make and incredibly decadent, this dish will quickly become a mainstay in your recipe library.

Why You’ll Love Chicken Noodle Casserole:

Hearty and Satisfying: A complete meal with chicken, noodles, and vegetables in one dish.

Creamy and Cheesy: Rich and comforting with a deliciously creamy sauce.

Easy to Prepare: Simple ingredients and straightforward steps make this casserole a breeze to put together.

Perfect for Leftovers: Tastes even better the next day, making it great for meal prep.

Ingredients Notes For Chicken Noodle Casserole:

Chicken: Use cooked, shredded chicken breast or rotisserie chicken for convenience.

Egg Noodles: Wide egg noodles work best, but any pasta can be substituted.

Ingredients Notes For Chicken Noodle Casserole:

Chicken:

Use cooked, shredded chicken breast or rotisserie chicken for convenience.

Egg Noodles

: Wide egg noodles work best, but any pasta can be substituted.

Cook the Noodles:

In a large pot of salted boiling water, cook 12 ounces of egg noodles according to package instructions until al dente. Drain and set aside.

 

Make the Sauce:

In a large mixing bowl, combine 2 cans of cream of chicken soup, 1 cup of milk, 2 cups of shredded sharp cheddar cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste. Mix until well combined.

 

Assemble the Casserole:

Add the cooked noodles, 3 cups of cooked, shredded chicken, and 1 cup of frozen peas and carrots to the bowl with the sauce. Stir until everything is evenly coated

 

Add the Topping:

In a small bowl, mix 1 cup of crushed crackers or breadcrumbs with 1/4 cup of melted butter. Sprinkle evenly over the top of the casserole.

Storage Options:

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Freeze: Freeze the unbaked casserole for up to 2 months. Thaw in the refrigerator overnight and bake as directed.

Ingredients

3 cups cooked chicken shredded or cubed

4 cups egg noodles cooked and drained

1 can 10.5 oz condensed cream of chicken soup

1 cup milk

1 cup frozen peas and carrots thawed

1/2 cup grated Parmesan cheese

1 cup shredded cheddar cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 tablespoons fresh parsley chopped (optional)

Instructions

Preheat Oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Cook Noodles:

Cook the egg noodles according to package instructions until al dente. Drain and set aside.

 

Prepare the Sauce:

In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, and milk. Stir until well mixed.

Combine Ingredients:

Add the cooked chicken, cooked noodles, peas and carrots, Parmesan cheese, garlic powder, onion powder, salt, and pepper to the sauce mixture. Stir until everything is evenly coated.

 

Assemble the Casserole:

Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.

Prepare the Topping:

In a small bowl, mix the crushed Ritz crackers or bread crumbs with the melted butter. Sprinkle this mixture evenly over the casserole.

Bake:

Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.

Serve:

Remove from the oven and let it cool slightly. Garnish with chopped fresh parsley, if desired, before serving.

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