Save A comforting casserole combining tender noodles, creamy chicken soup, and melty cheese, baked to golden perfection for an easy and satisfying family meal.
This baked casserole quickly became a favorite in our house, perfect for chilly evenings when comfort food is just what we need.
Ingredients
- Pasta: 12 oz (340 g) egg noodles
- Protein & Dairy: 2 cups (about 250 g) cooked chicken, shredded or diced, 1 cup (115 g) shredded cheddar cheese, 1/2 cup (50 g) grated Parmesan cheese, 2 cups (480 ml) whole milk, 1/2 cup (120 ml) sour cream, 2 cans (10.5 oz/300 g each) condensed cream of chicken soup
- Vegetables: 1 cup (150 g) frozen peas, 1 cup (120 g) diced carrots (fresh or frozen), 1/2 cup (75 g) diced onion
- Seasonings: 2 cloves garlic, minced, 1 tsp dried thyme, 1/2 tsp black pepper, 1/2 tsp salt (adjust to taste), 2 tbsp chopped fresh parsley (optional, for garnish)
- For Topping: 1 cup (50 g) fresh breadcrumbs, 2 tbsp unsalted butter, melted
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook Noodles:
- Cook the egg noodles in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- Sauté Vegetables:
- In a large skillet, sauté the onion and carrots over medium heat for 4 5 minutes until softened. Add the garlic and cook for 1 minute more.
- Mix Soup Base:
- In a large mixing bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Combine Ingredients:
- Add the cooked chicken, sautéed vegetables, peas, cheddar cheese, Parmesan, thyme, salt, and pepper to the bowl. Stir to combine.
- Fold in Noodles:
- Fold in the cooked noodles until well mixed.
- Prepare Baking Dish:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Add Topping:
- In a small bowl, combine breadcrumbs with melted butter and sprinkle over the casserole.
- Bake:
- Bake for 30 35 minutes, until the top is golden and the filling is bubbling.
- Serve:
- Remove from the oven, let stand for 5 minutes, then garnish with parsley and serve.
Save This recipe has brought our family together on many cozy nights, with everyone asking for seconds.
Required Tools
Large pot, Large skillet, Mixing bowls, Whisk, 9x13-inch (23x33 cm) baking dish, Measuring cups & spoons
Allergen Information
Contains: Wheat (noodles, breadcrumbs), Milk (cheese, milk, sour cream, soup), Egg (noodles may contain egg). Condensed soup may contain soy and gluten check labels for dietary needs.
Nutritional Information
Calories: 440, Total Fat: 18 g, Carbohydrates: 42 g, Protein: 27 g (per serving)
Save This baked chicken noodle casserole is the perfect blend of comfort and flavor for family dinners.
Recipe FAQs
- → What type of noodles work best?
Egg noodles are ideal due to their soft texture and ability to absorb creamy sauces, but whole-wheat versions can be used for extra fiber.
- → Can I substitute the chicken?
Yes, rotisserie or pre-cooked shredded chicken provides convenience without flavor compromise.
- → How do I achieve a crispy top?
Mix fresh breadcrumbs with melted butter and sprinkle evenly over the casserole before baking to get a golden, crunchy crust.
- → Are there recommended vegetable additions?
Sautéed mushrooms or bell peppers can be added for enhanced flavor and nutrition.
- → What is the best way to reheat leftovers?
Warm gently in the oven at 350°F until heated through to maintain texture and flavor.