Chicken Noodle Casserole
Chicken Noodle Casserole blends creamy sauce, tender chicken, and hearty noodles for a cozy, crowd-pleasing meal perfect for busy weeknights or family gatherings. This simple recipe delivers comforting family dinners with minimal effort and endless customization.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dinner
Cuisine American
Servings 6 servings
Calories 350 kcal
- 2 cups 300g cooked, shredded chicken
- 8 oz 225g wide egg noodles
- 1 can 10.5 oz/300g cream of mushroom soup
- ½ cup 120g sour cream
- 1 cup 100g shredded cheddar cheese
- 1 cup 150g frozen peas and carrots
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp 15g butter or olive oil
- Substitution: Use gluten-free pasta; Greek yogurt for sour cream; vegan cheese for dairy-free.
Mix Creamy Base
In a bowl, I combine 1 can cream of mushroom soup, ½ cup sour cream, 1 cup cheese, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper for these hearty noodle bakes.
- Use rotisserie chicken for quick prep and great flavor.
- Undercook noodles slightly to avoid sogginess after baking.
- Freeze leftovers in individual portions for easy future meals.
- Layer cheese halfway through baking for extra gooey texture.
- Add fresh herbs like parsley or thyme just before serving for brightness.
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Keyword Chicken Noodle Casserole