Ingredients:
- 12 oz egg noodles (or any short pasta)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 can (10.5 oz) cream of chicken soup (or homemade cream sauce)
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup chicken broth
- 1 cup frozen peas and carrots (or other vegetables of your choice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or your favorite cheese)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup breadcrumbs (optional for a crispy topping)
- 2 tablespoons melted butter (optional for the breadcrumb topping)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente (firm to the bite). Drain and set aside.
- Sauté the Onion and Garlic: In a skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3-4 minutes. Remove from heat.
- Make the Creamy Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Stir in the sautéed onion and garlic.
- Add the Chicken and Vegetables: Stir in the cooked chicken and frozen peas and carrots (or other vegetables). Mix everything together until well combined.
- Combine with Noodles: Add the cooked noodles to the creamy chicken mixture and gently toss to coat the noodles evenly.
- Assemble the Casserole: Pour the mixture into the prepared baking dish. Sprinkle the shredded cheese evenly over the top.
- Optional Breadcrumb Topping: In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the breadcrumb mixture over the cheese for a crispy topping.
- Bake the Casserole: Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbling. If the topping is browning too quickly, cover the casserole loosely with foil for the last 10 minutes of baking.
- Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.
Variations and Add-Ins
- Vegetable Add-Ins: You can customize the vegetables based on your preference. Try adding broccoli, green beans, mushrooms, or spinach for added nutrition.
- Different Cheeses: While cheddar is a classic choice, feel free to experiment with other cheeses like mozzarella, Monterey Jack, or Parmesan for a different flavor profile.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Healthier Option: For a lighter version, use Greek yogurt instead of sour cream and a low-fat cream of chicken soup.
- Gluten-Free: Use gluten-free noodles and a gluten-free cream of chicken soup to make this casserole gluten-free.
Tips for the Perfect Chicken Noodle Casserole
- Use Leftover or Rotisserie Chicken: To save time, use pre-cooked chicken like rotisserie chicken or leftovers from a previous meal.
- Don’t Overcook the Noodles: Since the noodles will continue to cook in the oven, make sure they’re cooked al dente to avoid mushy pasta.
- Make it Ahead: Assemble the casserole in advance and store it in the refrigerator for up to 24 hours before baking. You may need to add an extra 5-10 minutes to the baking time if it’s cold from the fridge.
Nutritional Information (Per Serving)
- Calories: Approximately 380-450 kcal
- Protein: 20g
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 3g
- Sugars: 3g
Conclusion
Chicken Noodle Casserole is a comforting, crowd-pleasing dish that’s easy to make and full of flavor. With tender chicken, creamy sauce, and melty cheese, this casserole is sure to become a family favorite. It’s a versatile recipe that you can customize to suit your tastes, and it’s perfect for busy weeknights or casual get-togethers. Give this recipe a try and enjoy a warm, satisfying meal!
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