Description
A quick and delicious creamy chicken noodle casserole that combines tender chicken, egg noodles, and mixed vegetables in a rich sauce, topped with cheese and breadcrumbs.
Ingredients
Scale
- 2 cups cooked egg noodles
- 2 cups cooked, shredded chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked egg noodles, shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, black pepper, and salt. Mix until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- In a small bowl, mix the breadcrumbs with the melted butter until evenly coated. Sprinkle this mixture over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- For a healthier version, substitute Greek yogurt for sour cream and use whole wheat noodles.
- Add a teaspoon of Italian seasoning or a pinch of red pepper flakes for an extra flavor kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg