Chicken Noodle Casserole
why make this recipe
Chicken Noodle Casserole is a comforting, hearty dish that brings warmth to any meal. It’s perfect for busy nights when you want a quick and delicious dinner. This recipe combines tender chicken, creamy sauce, and noodles, making it a favorite for families. Plus, it’s easy to customize with your favorite veggies or toppings.
how to make Chicken Noodle Casserole
Ingredients:
- 2 cups cooked chicken, shredded
- 8 ounces egg noodles, cooked
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crushed buttery crackers (optional, for topping)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cooked egg noodles, cream of chicken soup, sour cream, mixed vegetables, cheese, salt, pepper, garlic powder, and onion powder.
- Mix well until all ingredients are combined.
- Pour the mixture into a greased 9×13-inch baking dish.
- If desired, sprinkle crushed crackers on top for added crunch.
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
- Let it cool slightly before serving. Enjoy your meal!
how to serve Chicken Noodle Casserole
Serve Chicken Noodle Casserole hot from the oven. It pairs well with a simple green salad or some crusty bread. You can also add a sprinkle of fresh herbs on top for extra color and flavor.
how to store Chicken Noodle Casserole
To store leftovers, let the casserole cool completely. Then, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the fridge and bake until heated through.
tips to make Chicken Noodle Casserole
- Use rotisserie chicken for an even quicker option.
- Feel free to add any other vegetables you like, such as broccoli or peas.
- For a lighter version, you can use low-fat sour cream and soup.
- If you want it extra cheesy, add more cheese on top before baking.
variation
You can make a creamy Chicken Noodle Casserole with different flavors. Try using different types of soups like cream of mushroom or add spices like paprika for a kick.
FAQs
1. Can I use leftover turkey instead of chicken?
Yes! Leftover turkey works great in this casserole.
2. Can I make Chicken Noodle Casserole ahead of time?
Absolutely! Just prepare the casserole and refrigerate it before baking. Bake it later when you’re ready.
3. What can I substitute for cream of chicken soup?
You can use homemade sauce or other canned soups like cream of celery for a different taste.
Enjoy your Chicken Noodle Casserole! It’s sure to become a family favorite.
Chicken Noodle Casserole
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 8 ounces egg noodles, cooked
- 1 can cream of chicken soup Can be substituted with cream of mushroom or cream of celery.
- 1 cup sour cream Use low-fat for a lighter version.
- 1 cup frozen mixed vegetables Feel free to add other veggies like broccoli or peas.
- 1 cup shredded cheddar cheese Add more for an extra cheesy casserole.
- to taste Salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crushed buttery crackers Optional, for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cooked egg noodles, cream of chicken soup, sour cream, mixed vegetables, cheese, salt, pepper, garlic powder, and onion powder.
- Mix well until all ingredients are combined.
- Pour the mixture into a greased 9x13-inch baking dish.
- If desired, sprinkle crushed crackers on top for added crunch.
Baking
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
- Let it cool slightly before serving.
Notes
Chicken Noodle Casserole
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 8 ounces egg noodles, cooked
- 1 can cream of chicken soup Can be substituted with cream of mushroom or cream of celery.
- 1 cup sour cream Use low-fat for a lighter version.
- 1 cup frozen mixed vegetables Feel free to add other veggies like broccoli or peas.
- 1 cup shredded cheddar cheese Add more for an extra cheesy casserole.
- to taste Salt and pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup crushed buttery crackers Optional, for topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, cooked egg noodles, cream of chicken soup, sour cream, mixed vegetables, cheese, salt, pepper, garlic powder, and onion powder.
- Mix well until all ingredients are combined.
- Pour the mixture into a greased 9x13-inch baking dish.
- If desired, sprinkle crushed crackers on top for added crunch.
Baking
- Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
- Let it cool slightly before serving.
