Chicken Noodle Casserole

A comforting mix of tender chicken, creamy sauce, and hearty noodles, ideal for busy weeknights or gatherings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main ingredients

2 cups Cooked, shredded chicken Can use leftover or rotisserie chicken for convenience.
8 oz Traditional egg noodles Cook according to package instructions.
1 can Cream of chicken soup
1 cup Sour cream For added creaminess.
1 cup Cheddar cheese, freshly grated Can substitute half with mozzarella cheese.
1 cup Frozen peas and carrots Use any preferred vegetables.
to taste Salt
to taste Pepper
1/2 cup Breadcrumbs Optional, for topping.

Method

Preparation

Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
Cook egg noodles according to package instructions until al dente, then drain and set aside.
In a large mixing bowl, combine shredded chicken, cream of chicken soup, sour cream, frozen peas and carrots, salt, pepper, and half of the shredded cheese. Stir until well combined.
Gently fold the cooked noodles into the chicken mixture.
Pour the noodle and chicken mixture into the prepared baking dish, spreading evenly and smoothing the top.
Sprinkle the remaining cheese on top and add breadcrumbs if using.

Cooking

Place in the oven and bake for 25 to 30 minutes until bubbly and the top is golden brown.
Optional: Broil for an extra 2 to 3 minutes to achieve a crisper crust.

Serving

Let the casserole rest for 5 to 10 minutes before serving to help it set and make serving easier.

Notes

Serve hot with a simple side salad or crusty bread. For extra flavor, add fresh herbs like parsley or chives. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.