Description
This delicious Chicken Noodle Casserole recipe is the perfect comforting meal for any day of the week. Creamy and flavorful, this dish is sure to be a family favorite.
Ingredients
Egg Noodles:
12 ounces
Butter:
2 tablespoons
Yellow Onion (diced):
1 small
Garlic (minced):
2 cloves
Shredded Chicken:
2 cups cooked
Cream of Chicken Soup:
1 can (10.5 ounces)
Sour Cream:
½ cup
Milk:
½ cup
Peas and Carrots (thawed):
1 cup frozen
Dried Parsley:
1 teaspoon
Salt:
½ teaspoon
Black Pepper:
¼ teaspoon
Cheddar Cheese (shredded):
1 ½ cups
Butter Crackers (like Ritz, crushed):
½ cup
Butter (melted):
2 tablespoons
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook the noodles: Cook egg noodles according to package directions until just al dente. Drain and set aside.
- Prepare the filling: In a skillet, melt butter and sauté onion and garlic. In a mixing bowl, combine onion mixture, chicken, soup, sour cream, milk, peas, carrots, parsley, salt, pepper, and 1 cup of cheddar cheese. Add cooked noodles and mix well.
- Assemble and bake: Transfer mixture to baking dish, top with remaining cheddar cheese. Mix crushed crackers with melted butter and sprinkle over casserole. Bake for 25–30 minutes until golden.
- Serve: Let cool for 5 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- Substitute the peas and carrots with any frozen veggies you like.
- This casserole can be assembled ahead and refrigerated until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 460
- Sugar: 4g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
