Chicken Noodle Casserole
A comforting and hearty dish combining tender chicken, creamy sauce, and noodles, perfect for busy nights.
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
Serve hot from the oven with a simple green salad or crusty bread. Add fresh herbs for extra flavor. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.