Description

A cozy and comforting chicken noodle casserole made with tender chicken, egg noodles, creamy sauce, and a crunchy topping—perfect for weeknight dinners or feeding a crowd.

Ingredients

Units Scale

3 cups cooked chicken, shredded
12 oz egg noodles
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup milk
1 cup frozen peas and carrots
1/2 cup grated cheddar cheese
1/2 cup crushed Ritz crackers or breadcrumbs
2 tbsp melted butter
Salt and pepper to taste

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Cook the egg noodles according to package directions, drain, and set aside.
In a large bowl, combine the cream of chicken soup, sour cream, milk, salt, and pepper.
Add the cooked chicken, noodles, frozen peas and carrots, and cheddar cheese to the mixture. Stir until well combined.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, mix the crushed crackers with melted butter and sprinkle over the top of the casserole.
Bake for 30–35 minutes, or until the top is golden and the casserole is heated through.
Let it cool for 5 minutes before serving.

Notes

You can use rotisserie chicken to save time.
Swap the peas and carrots for any veggies you prefer.
Top with extra cheese for a cheesier version.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 3g
Sodium: 490mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 25g
Cholesterol: 75mg