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Chicken Noodle Casserole

A heartwarming classic that combines tender chicken, savory noodles, and creamy sauce, perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded rotisserie chicken is a great time saver
  • 3 cups egg noodles, uncooked you can use any pasta shape you prefer
  • 1 can cream of chicken soup or homemade if you’re feeling adventurous!
  • 1 cup sour cream Greek yogurt works well for a lighter twist
  • 1 cup shredded cheddar cheese swap with mozzarella for a different flavor
  • 1 cup frozen mixed vegetables peas and carrots are classic; consider adding corn or green beans
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs for topping, optional for extra crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray or butter.
  2. Boil the egg noodles according to package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, garlic powder, and season with salt and pepper. Mix well until all ingredients are nicely coated.
  4. Add the cooked noodles to the mixture along with the frozen vegetables. Gently fold everything together until well incorporated.
  5. Transfer the mixture into your prepared baking dish, spreading it evenly.
  6. Sprinkle the shredded cheddar cheese on top, followed by breadcrumbs for a crunchy finish if desired.
Cooking
  1. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  2. Let it cool for a few minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. To reheat, bake at 350°F for 20-25 minutes.