Description
This comforting Chicken Noodle Casserole is a hearty and delicious one-dish meal combining tender egg noodles, shredded chicken, creamy sauce, and mixed vegetables, all topped with a crispy breadcrumb and cheddar cheese crust. Perfect for family dinners or potlucks, it’s easy to prepare and bakes to golden perfection in under an hour.
Ingredients
Scale
Pasta
- 12 oz egg noodles, cooked
Protein
- 2 cups shredded cooked chicken
Vegetables
- 2 cups frozen mixed vegetables (peas, carrots, corn)
Sauce & Seasonings
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 1/2 cups shredded cheddar cheese
- 1 cup breadcrumbs
- 3 tablespoons melted butter
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Noodles: Boil the egg noodles until they are al dente according to package instructions. Drain well and set aside to cool slightly.
- Mix Sauce: In a large bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Stir until smooth and well blended.
- Add Vegetables and Cheese: Stir the frozen mixed vegetables and shredded cheddar cheese into the sauce mixture, distributing evenly.
- Combine Chicken and Noodles: Fold in the shredded cooked chicken and the drained egg noodles. Toss gently to ensure everything is coated with the creamy mixture.
- Transfer to Baking Dish: Pour the entire mixture into the prepared baking dish and spread it out into an even layer for uniform baking.
- Prepare Topping: In a small bowl, mix the melted butter with the breadcrumbs until the breadcrumbs are evenly coated. Sprinkle this mixture over the casserole to create a crispy topping.
- Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Cool and Serve: Remove from oven and let the casserole cool for about 5 minutes before serving to allow it to set slightly for easier portioning.
Notes
- You can substitute the cream of chicken soup with a homemade cream sauce for a fresher taste.
- Feel free to add other vegetables like broccoli or mushrooms based on preference or availability.
- For extra flavor, sprinkle some paprika or fresh herbs like parsley on top before baking.
- Use gluten-free egg noodles and breadcrumbs to make this dish gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
