Description
A comforting casserole that combines tender chicken, creamy sauce, and egg noodles, topped with a crunchy layer for a delightful meal.
Ingredients
Scale
- 12 ounces egg noodles, cooked and drained
- 3 cups cooked shredded chicken
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 cup frozen peas and carrots, thawed
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crushed butter crackers or breadcrumbs (optional)
- Melted butter, as needed
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Mix together the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Add the shredded chicken, thawed peas and carrots, and 1 cup of the shredded cheddar cheese. Stir gently until coated.
- Incorporate the cooked egg noodles, folding carefully to wrap in the sauce.
- Fill the prepared baking dish with the noodle mixture and spread evenly.
- Cheesy topping: Sprinkle the remaining 1/2 cup of cheddar cheese and optional crushed crackers over the top.
- Bake uncovered for 25 to 30 minutes until bubbly and golden.
- Finish up by letting cool for about 5 minutes before serving.
Notes
Make it ahead of time and store in the refrigerator for up to 24 hours. Simply bake when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg