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Chicken Noodle Casserole

Chicken Noodle Casserole is a comforting, hearty dish that’s perfect for busy weeknights or family gatherings. This creamy casserole combines tender chicken, egg noodles, and a savory sauce topped with a crunchy breadcrumb layer. It’s a crowd-pleaser that’s simple to make and utterly satisfying.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Casserole:
  • 12 oz egg noodles 340 g
  • 3 cups cooked shredded chicken (rotisserie chicken works great!)
  • 2 cups frozen peas and carrots thawed
  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of mushroom soup
  • 1 cup sour cream
  • ½ cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese
  • For the Topping:
  • 1 cup breadcrumbs
  • 2 tbsp unsalted butter melted
  • 2 tbsp grated Parmesan cheese optional

Equipment

  • Large pot
  • 9x13-inch baking dish
  • Mixing bowls
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Cook the Noodles:
  2. Preheat your oven to 375°F (190°C). 2. Cook the egg noodles in a large pot of salted boiling water according to package instructions. Drain and set aside.
  3. Prepare the Casserole Mixture:
  4. In a large mixing bowl, combine the chicken, peas and carrots, cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed. 2. Fold in the cooked noodles and cheddar cheese, ensuring everything is evenly coated.
  5. Assemble the Casserole:
  6. Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
  7. Prepare the Topping:
  8. In a small bowl, mix the breadcrumbs, melted butter, and Parmesan cheese (if using). Sprinkle evenly over the casserole.
  9. Bake:
  10. Bake the casserole in the preheated oven for 25–30 minutes, or until the top is golden and the filling is bubbly. 2. Remove from the oven and let it rest for 5 minutes before serving.

Notes

Make-Ahead Option: Assemble the casserole ahead of time, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if baking straight from the fridge.
Customizable Add-Ins: Swap peas and carrots for broccoli, spinach, or mushrooms. Add bacon or crispy fried onions for extra flavor.