Save A comforting casserole combining tender noodles, creamy chicken soup, and melty cheese, baked to golden perfection for an easy and satisfying family meal.
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 45 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 3035 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 Notes
Substitute rotisserie chicken for convenience Add sautéed mushrooms or bell peppers for extra flavor Use whole-wheat noodles for added fiber Pairs well with a simple green salad and a crisp white wine
Required Tools
Large pot Large skillet Mixing bowls Whisk 9x13-inch (23x33 cm) baking dish Measuring cups & spoons
Nutritional Information
Calories 440 Total Fat 18 g Carbohydrates 42 g Protein 27 g
Save Recipe Questions
- → Can I use rotisserie chicken for this dish?
Absolutely, rotisserie chicken works well and saves time while maintaining great flavor and texture.
- → What kind of noodles are best for this casserole?
Egg noodles are ideal as they hold sauce well and become tender without getting mushy when baked.
- → How do I prevent the noodles from becoming too soft?
Cook the noodles slightly under al dente by boiling them 2 minutes less than package instructions before mixing.
- → Can I add other vegetables to this dish?
Yes, vegetables like sautéed mushrooms or bell peppers can enhance flavor and add variety.
- → What can I use instead of breadcrumbs for topping?
You can substitute crushed crackers or panko for a different texture or skip the topping for a softer finish.
- → Is it possible to make this casserole ahead of time?
Yes, prepare it up to the point of baking, then refrigerate. Bake right before serving for best results.