Whether you’re looking to feed a large family, bring comfort to a neighbor, or prep meals for the week, this classic casserole is easy to throw together and loved by all ages. Let’s get into it!
Ingredients:
For the Casserole:
3 cups cooked chicken, shredded (rotisserie chicken works great)
12 oz wide egg noodles
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste
For the Topping:
1/2 cup crushed butter crackers (like Ritz) or breadcrumbs
2 tablespoons butter, melted
2 tablespoons chopped fresh parsley (optional)
Preparation:
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until just al dente. Drain and set aside.
Step 3: Mix the Filling
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, cheddar cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Stir until smooth and creamy.
Step 4: Combine with Chicken and Noodles
Add the shredded chicken and cooked noodles into the creamy mixture. Gently fold everything together until evenly coated.
Step 5: Transfer and Top
Spoon the mixture into the prepared baking dish. In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle this over the top of the casserole.
Step 6: Bake