Cheesy Chicken Noodle Casserole
Ingredients:
2 cups cooked, shredded chicken
8 oz egg noodles (about 4 cups, uncooked)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
½ cup milk
1 ½ cups shredded cheddar cheese, divided
½ cup frozen peas (optional)
½ cup frozen corn (optional)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
½ cup crushed Ritz crackers or breadcrumbs (optional topping)
2 tablespoons melted butter (optional topping)
Instructions:
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish.
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until well combined.
Add the cooked noodles, peas, and corn (if using) to the chicken mixture. Stir to fully incorporate.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. If desired, mix the crushed Ritz crackers or breadcrumbs with melted butter and sprinkle over the cheese.
Bake for 25-30 minutes, or until the cheese is bubbly and golden, and the casserole is heated through.
Remove from the oven and let the casserole cool for a few minutes before serving.
Prep Time: 15 minutes
Cooking Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 6-8