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.
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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
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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.
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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)
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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.
