Creamy Chicken & Noodle Casserole
This creamy chicken and noodle casserole is a comforting one-dish meal, perfect for busy weeknights or family gatherings.
Equipment
- 1 large pot
- 1 baking dish (3-quart)
- 1 mixing bowl
- 1 whisk
- 1 set measuring cups and spoons
Ingredients
- 2 cups egg noodles uncooked
- 2 cups cooked chicken shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup crushed cornflakes or breadcrumbs for topping
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350°F (175°C).
- Boil egg noodles in a large pot according to package directions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
- Stir in the cooked chicken, cooked egg noodles, and frozen mixed vegetables into the soup mixture. Mix well until everything is evenly coated.
- Transfer the mixture to a greased 3-quart baking dish and spread evenly.
- In a separate bowl, mix the crushed cornflakes or breadcrumbs with the melted butter. Sprinkle the mixture evenly over the casserole.
- Top with the remaining cheddar cheese.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
Feel free to customize the vegetables based on your preference or what you have on hand.
This casserole can be made ahead of time and stored in the refrigerator before baking. Just add an additional 10-15 minutes to the cooking time if baking from cold.
For an extra flavor boost, you can add some herbs like thyme or parsley to the mixture.