Creamy Classic Chicken Noodle Casserole
Make this easy, creamy chicken noodle casserole using rotisserie chicken for a quick, comforting family dinner.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken (rotisserie is fine)
- 10.5 ounces cream of chicken soup (one can)
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon dried onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup frozen peas and carrots mix
- 12 ounces egg noodles, cooked according to package directions
- 1 cup shredded cheddar cheese
- 1/2 cup crushed butter crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- In a large bowl, combine the shredded chicken, cream of chicken soup, milk, sour cream, onion powder, pepper, and salt. Mix well.
- Stir in the cooked egg noodles and the frozen vegetable mix until everything is evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- In a small bowl, mix the crushed crackers or breadcrumbs with the melted butter. Sprinkle this mixture over the cheese layer.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
- For extra flavor, add 1/4 cup of chopped fresh parsley to the noodle mixture.
- If you do not have butter crackers, use panko breadcrumbs mixed with 1 tablespoon of grated Parmesan cheese for the topping.
- You can substitute cream of mushroom soup for cream of chicken soup if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 90