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
1½ 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)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter or cooking spray.
Cook Noodles: In a large pot of salted boiling water, cook the egg noodles according to package instructions until al dente. Drain and set aside.
Prepare the Filling: In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, sour cream, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
Assemble the Casserole: Add the cooked noodles, peas, and corn (if using) to the chicken mixture. Stir until everything is evenly combined. Pour the mixture into the prepared casserole dish and spread it out evenly.
Add Cheese and Topping: Sprinkle the remaining ½ cup of cheddar cheese over the top. If using, mix the crushed Ritz crackers or breadcrumbs with melted butter and sprinkle this mixture over the cheese layer.
Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the cheese is bubbly and golden and the casserole is heated through.
Serve: Remove from the oven and allow to cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approx. 350 kcal per serving | Servings: 6–8 servings