Chicken Noodle Casserole
Chicken noodle casserole is a warm, comforting dish that brings together shredded chicken, creamy soup, and a crispy cracker topping. Perfect for busy weeknights or feeding a crowd, this dish is a family favorite.
Equipment
- Casserole Dish
- Mixing Bowl
Ingredients
- 3 cups cooked chicken shredded (rotisserie works great)
- 12 oz egg noodles cooked and drained
- 1 can cream of chicken soup 10.5 oz
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the noodles in salted water until just tender. Drain and set aside.
- In a large mixing bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper.
- Add the shredded chicken, cooked noodles, frozen peas and carrots, and half of the shredded cheese. Stir until fully combined.
- Transfer everything into a greased 9x13-inch casserole dish. Sprinkle the remaining cheese over the top. In a small bowl, mix the crushed crackers with melted butter, then sprinkle over the casserole.
- Bake uncovered for 25 to 30 minutes, or until the topping is golden and the center is bubbling.
- Let the casserole rest for 5 to 10 minutes before serving to allow it to set nicely.
Notes
Feel free to swap in any leftover vegetables or cheeses you have on hand. You can also use ground chicken or turkey instead of shredded chicken for a different take.