Description
This Easy Chicken Noodle Casserole is a comforting, hearty dish that combines tender egg noodles, shredded chicken, creamy soups, and cheese, topped with a crunchy buttery cracker crust. Perfect for a family dinner, it’s simple to assemble and baked to golden perfection for a warm, satisfying meal.
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
Topping (Optional)
- 1 cup crushed buttery crackers
- 2 tablespoons melted butter
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Combine Ingredients: In a large mixing bowl, add 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. Stir all ingredients well until evenly combined.
- Spread Mixture: Transfer the combined mixture into the prepared baking dish, spreading it out evenly to ensure consistent cooking and crust formation.
- Add Topping (Optional): If you prefer a crunchy topping, mix the crushed buttery crackers with melted butter in a small bowl. Sprinkle this mixture evenly over the casserole for a golden, crispy finish.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes. Bake until the casserole is hot, bubbly, and the top turns golden brown.
- Rest and Serve: Remove from oven and let the casserole rest for about 5 minutes. This helps it set for easier serving and enhances the flavors before you enjoy.
Notes
- You can substitute cream of chicken soup with cream of mushroom soup for a different flavor.
- If you want to reduce calories, use low-fat sour cream and cheese.
- For a gluten-free version, use gluten-free noodles and gluten-free crackers for the topping.
- Leftovers can be refrigerated up to 3 days and reheated in the oven to maintain crispiness.
- Add chopped fresh herbs like parsley or thyme for extra freshness.
