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Chicken and Noodle Casserole Recipe

American · Main course · 55 min total

A comforting, creamy chicken and noodle casserole with a crispy topping, perfect for a family dinner.

Ingredients

• 8 oz egg noodles
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1 cup frozen peas and carrots, thawed
• 1/2 cup chopped onion
• 1 cup shredded cheddar cheese
• 1/2 cup crushed buttery crackers (e.g., Ritz)
• 2 tablespoons melted butter
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Cook egg noodles according to package directions until al dente; drain and set aside.
3. In a large bowl, combine cream of mushroom soup, sour cream, milk, onion, peas and carrots, and half of the cheddar cheese. Mix well.
4. Add cooked noodles and shredded chicken to the soup mixture; stir until combined. Season with salt and pepper.
5. Transfer mixture to the prepared baking dish. Sprinkle remaining cheddar cheese on top.
6. In a small bowl, mix crushed crackers with melted butter; sprinkle over the cheese.
7. Bake for 30-35 minutes, until bubbly and topping is golden brown. Let stand 5 minutes before serving.

Tips

• For extra flavor, add 1/2 teaspoon garlic powder and 1/2 teaspoon dried thyme to the sauce.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven or microwave.
• To make ahead, assemble casserole without the topping, cover, and refrigerate. Add topping just before baking; increase bake time by 10 minutes.

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