Description
This Cheesy Chicken Noodle Casserole is a comforting and satisfying dish that the whole family will love. Creamy and flavorful, it’s the perfect combination of chicken, vegetables, noodles, and cheese, topped with a crunchy buttery cracker crust.
Ingredients
Egg Noodles:
12 ounces,
Cooked Chicken Breast:
2 cups shredded or diced,
Frozen Mixed Vegetables:
2 cups thawed,
Cream of Chicken Soup:
1 can (10.5 ounces),
Cream of Mushroom Soup:
1 can (10.5 ounces),
Sour Cream:
1 cup,
Milk:
1/2 cup,
Shredded Cheddar Cheese:
2 cups divided,
Garlic Powder:
1 teaspoon,
Onion Powder:
1/2 teaspoon,
Salt:
1/2 teaspoon,
Black Pepper:
1/4 teaspoon,
Ritz Crackers or Breadcrumbs:
1 cup crushed,
Unsalted Butter:
2 tablespoons melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cook the egg noodles according to package directions until al dente, then drain.
- In a large bowl, combine the chicken, vegetables, cream of chicken soup, cream of mushroom soup, sour cream, milk, 1 1/2 cups cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir in the cooked noodles until everything is well coated.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed crackers with the melted butter. Sprinkle the remaining 1/2 cup cheese over the casserole, then top with the cracker mixture.
- Bake for 30–35 minutes, until bubbly and golden brown on top. Let rest for 5 minutes before serving.
Notes
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- For a lighter version, use Greek yogurt instead of sour cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1 1/2 cups)
- Calories: 420
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 23 g
- Cholesterol: 95 mg
