Description

This easy chicken noodle casserole is the ultimate comfort food—creamy, cheesy, and loaded with tender chicken and egg noodles. It’s a cozy, one-dish dinner the whole family will love. Great for busy weeknights or whenever you need a warm, hearty meal on the table fast.

Ingredients

12 oz egg noodles
2 cups cooked, shredded chicken (rotisserie works great!)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup frozen peas and carrots, thawed
1 cup shredded cheddar cheese
½ cup milk
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste
½ cup crushed butter crackers or breadcrumbs (for topping)
2 tbsp melted butter (for topping)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook the egg noodles according to package instructions. Drain and set aside.
In a large bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
Stir in the shredded chicken, peas and carrots, and cooked noodles. Mix until well combined.
Pour the mixture into the prepared baking dish and spread it out evenly.
Sprinkle shredded cheddar cheese evenly over the top.
In a small bowl, combine the crushed crackers with melted butter. Sprinkle over the casserole.
Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
Let cool for 5 minutes before serving.

Notes

Swap in frozen mixed vegetables if you like more variety.
Use leftover turkey or ham as a substitute for chicken.
For extra flavor, add a pinch of paprika or Italian seasoning.