A cozy, family-friendly casserole loaded with tender egg noodles, shredded chicken, creamy sauce, veggies, and melty cheese — topped with a buttery cracker crust for the ultimate comfort dish.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Servings: 6–8
Dietary: Comfort food, Kid-friendly
Ingredients
Base:
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Egg noodles – 12 oz, cooked and drained
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Shredded chicken – 3 cups, cooked (rotisserie works great)
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Cream of chicken soup – 1 can (10.5 oz)
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Sour cream – ½ cup
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Milk – ½ cup
Cheese & veggies:
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Cheddar cheese – 1½ cups shredded, divided
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Peas & carrots – 1 cup, frozen and thawed
Seasonings:
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Garlic powder – ½ tsp
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Onion powder – ½ tsp
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Salt – ½ tsp
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Black pepper – ¼ tsp
Optional topping:
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Butter crackers or breadcrumbs – ½ cup, crushed
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Melted butter – 2 tbsp
Instructions
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Preheat oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
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Mix the filling: In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in chicken, peas, carrots, and 1 cup of shredded cheese.
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Add noodles: Fold in cooked noodles until fully coated. Spread mixture evenly into the prepared dish.
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Top & bake: Sprinkle remaining ½ cup cheese over the casserole. For a crunchy topping, mix crushed crackers with melted butter and sprinkle over the cheese. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
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Cool & serve: Let sit for 5 minutes before serving.
Quick Notes & Pro Tips
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Shortcut: Use rotisserie chicken to save time.
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Veggie swaps: Substitute peas and carrots with broccoli, green beans, or corn.
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Soup base: Swap cream of chicken for cream of mushroom for a flavor variation.
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Crunch factor: Add French-fried onions on top instead of crackers for a different texture.
Why You’ll Love It
This casserole is creamy, cheesy, and hearty — the perfect weeknight dinner that feels like a hug in a dish. It’s versatile, easy to prep, and great for feeding a crowd.
Variations & Serving Suggestions
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Spicy kick: Add a pinch of cayenne or a handful of diced green chiles.
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Extra cheesy: Stir in ½ cup Parmesan or Monterey Jack cheese.
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Make it a meal: Serve with a side salad or steamed veggies for balance.
Storage & Make-Ahead
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: Assemble without the topping, wrap tightly, and freeze up to 3 months. Bake from frozen at 350°F, adding 15–20 minutes.
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Make-ahead: Assemble the casserole up to a day in advance and refrigerate. Bake just before serving.
FAQs
Q: Can I use canned chicken?
A: Yes, but freshly cooked or rotisserie chicken gives better texture and flavor.
Q: Can I make this gluten-free?
A: Use gluten-free noodles, gluten-free cream soup, and substitute crushed GF crackers for the topping.
Q: Can I double the recipe?
A: Absolutely! Use two 9×13 pans or one deep dish and adjust baking time slightly.
Personal Note
This dish has become one of my go-to “busy night” meals — simple ingredients, little prep, and it makes the whole house smell like home.