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Chicken Noodle Casserole

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  • Author: KimEasy

Description

This Chicken Noodle Casserole is a hearty and satisfying dish featuring tender chicken, egg noodles, and vegetables enveloped in a creamy, cheesy sauce. It’s perfect for family dinners and can be prepared ahead of time for convenience.

Ingredients

Units Scale
  • Noodles and Chicken:
    • 12 ounces wide egg noodles
    • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • Sauce:
    • 2 tablespoons unsalted butter
    • 1 medium onion, finely diced
    • 2 cloves garlic, minced
    • 1 can (10.5 ounces) condensed cream of chicken soup
    • 1 cup sour cream
    • 1 cup whole milk
    • 1 teaspoon dried basil
    • 1/2 teaspoon garlic powder
    • Salt and freshly ground black pepper, to taste
  • Vegetables:
    • 2 cups frozen peas and carrots, thawed
  • Cheese and Topping:
    • 2 cups shredded cheddar cheese, divided
    • 1 cup crushed Ritz crackers or panko bread crumbs
    • 2 tablespoons melted butter

Instructions

  1. Prepare the Noodles:
    • Preheat your oven to 350°F (175°C).
    • Cook the egg noodles in a large pot of salted boiling water until al dente, following package instructions. Drain and set aside.
  2. Sauté Aromatics:
    • In a large skillet over medium heat, melt the butter.
    • Add the diced onion and sauté until translucent, about 5 minutes.
    • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Prepare the Sauce:
    • Reduce the heat to low and add the cream of chicken soup, sour cream, and milk to the skillet, stirring until smooth.
    • Season with dried basil, garlic powder, salt, and pepper.
    • Let the mixture simmer gently for 2-3 minutes, stirring occasionally.
  4. Combine Ingredients:
    • In a large mixing bowl, combine the cooked noodles, shredded chicken, thawed peas and carrots, and 1 cup of the shredded cheddar cheese.
    • Pour the sauce over the mixture and stir until everything is well coated.
  5. Assemble the Casserole:
    • Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
    • Sprinkle the remaining 1 cup of cheddar cheese over the top.
  6. Add Topping:
    • In a small bowl, combine the crushed Ritz crackers (or panko bread crumbs) with the melted butter.
    • Sprinkle this mixture evenly over the casserole to create a crispy topping.
  7. Bake:
    • Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
  8. Serve:
    • Allow the casserole to rest for 5 minutes before serving to let it set.
    • Garnish with fresh parsley if desired, and enjoy!

Notes

  • For added flavor, consider using a mix of cheeses such as mozzarella or Monterey Jack.
  • Feel free to substitute the peas and carrots with other vegetables like broccoli or green beans.
  • This casserole can be assembled ahead of time and refrigerated. If baking from cold, add an extra 10-15 minutes to the baking time.

Find it online: https://newsvks.com/chicken-noodle-casserole/