Ingredients
Scale
- 3 cups cooked chicken, diced (use rotisserie or leftovers)
- 12 ounces egg noodles, cooked to al dente
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup frozen peas and carrots (or mixed veggies)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- Make the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Combine Ingredients: Add the cooked chicken, cooked egg noodles, frozen vegetables, and 1 cup of the shredded cheddar cheese into the sauce. Gently fold everything together until evenly coated—avoid breaking the noodles.
- Assemble the Casserole: Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Prepare Topping: In a small bowl, combine the crushed crackers (or breadcrumbs) with melted butter. Mix until crumbly and evenly moistened, then sprinkle over the casserole.
- Bake: Bake uncovered for 25–30 minutes or until bubbly and golden brown on top. The cheese should be melted and the cracker topping crisp.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. This helps everything set and makes serving easier.
Notes
- Don’t overcook the noodles before baking—they’ll soften more in the oven.
- Add a touch of hot sauce or paprika for a mild kick.
- Want to prep ahead? Assemble and refrigerate up to 1 day before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~420 kcal
Keywords: casserole, chicken, noodles, comfort food