Description
A straightforward recipe for a creamy, baked chicken noodle casserole, perfect for a family dinner.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (12 ounce) bag egg noodles
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 cup frozen peas and carrots mix
- 1/2 cup chopped celery
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup crushed buttery crackers (for topping)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the egg noodles according to package directions until al dente. Drain well.
- In a large bowl, combine the cream of chicken soup, milk, sour cream, salt, and pepper. Mix until smooth.
- Stir in the cooked chicken, drained noodles, frozen vegetables, and celery into the soup mixture. Mix gently to coat everything evenly.
- Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese over the top.
- In a small bowl, combine the crushed crackers and melted butter. Sprinkle this topping evenly over the cheese layer.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can substitute cream of mushroom soup for cream of chicken soup if desired.
- For a richer flavor, use leftover rotisserie chicken.
- If you prefer a crispier topping, add the cracker topping halfway through the baking time.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 28
- Cholesterol: 85