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The Best Creamy Chicken and Noodle Casserole Ever
Indulge in a comforting classic with the creamy goodness of the ultimate Chicken and Noodle Casserole!
Ingredients
- 2 cups cooked chicken, shredded
- 8 oz egg noodles
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup frozen peas and carrots mix
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crispy fried onions (for topping)
Instructions
Preheat your oven to 350°F (175°C).
Cook the egg noodles according to the package instructions, then drain and set aside.
In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, and season with salt and pepper.
Fold in the cooked egg noodles and the frozen peas and carrots until everything is evenly coated.
Transfer the mixture to a greased 9x13 inch baking dish and spread it out evenly.
Sprinkle the shredded cheese on top followed by the crispy fried onions.
Bake in the preheated oven for 30-35 minutes or until the casserole is bubbly and the topping is golden brown.
Let cool for a few minutes before serving.
Kitchen Tools
- Large mixing bowl
- 9x13 inch baking dish
- Pot for boiling noodles
- Measuring cups and spoons
- Wooden spoon or spatula
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Absolutely! Leftover turkey works great and makes for a tasty casserole.
Yes, you can substitute the chicken with tofu or your favorite plant-based protein.
Substituting traditional egg noodles with gluten-free noodles will work perfectly.
Yes, you can prep it the night before and bake it when ready to serve.
Yes, it can be frozen before baking. Just thaw it overnight in the fridge before baking.