Save to Pinterest 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 my household because it combines comfort and convenience all in one dish.
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
- Step 1:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Cook the egg noodles in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- Step 3:
- 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.
- Step 4:
- In a large mixing bowl, whisk together the cream of chicken soup milk and sour cream until smooth.
- Step 5:
- Add the cooked chicken sautéed vegetables peas cheddar cheese Parmesan thyme salt and pepper to the bowl. Stir to combine.
- Step 6:
- Fold in the cooked noodles until well mixed.
- Step 7:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Step 8:
- In a small bowl, combine breadcrumbs with melted butter and sprinkle over the casserole.
- Step 9:
- Bake for 30 35 minutes until the top is golden and the filling is bubbling.
- Step 10:
- Remove from the oven let stand for 5 minutes then garnish with parsley and serve.
Save to Pinterest My family always looks forward to this casserole on chilly evenings when comfort food is what we crave most.
Notes
Substitute rotisserie chicken for convenience Add sautéed mushrooms or bell peppers for extra flavor Use whole-wheat noodles for added fiber
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
Save to Pinterest This casserole is the perfect mix of creamy and hearty to enjoy year-round at home.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooked chicken?
Yes, rotisserie chicken works well and adds convenience without sacrificing flavor.
- → What type of noodles are recommended for this dish?
Egg noodles are preferred as they hold the creamy sauce nicely and provide a tender texture.
- → How do I prevent the noodles from becoming mushy?
Cook the noodles slightly less than package instructions before combining to avoid overcooking during baking.
- → Can I add other vegetables to this casserole?
Absolutely, sautéed mushrooms or bell peppers are excellent additions for extra flavor and texture.
- → What can I use as a topping to get a crispy finish?
Combine fresh breadcrumbs with melted butter and sprinkle on top for a golden, crunchy crust.
- → Is it possible to make this dish ahead of time?
Yes, assemble the casserole and refrigerate before baking; add a few extra minutes to the baking time if chilled.