Description
This Easy Chicken Noodle Casserole is a comforting and hearty dish combining tender shredded chicken, wide egg noodles, creamy sauce, vegetables, and melted cheese. Perfect for a family meal, it comes together quickly with simple ingredients and bakes to a golden, bubbly perfection.
Ingredients
Scale
Chicken and Noodles
- 3-4 boneless, skinless chicken breasts
- 8 oz wide egg noodles
Sauce and Mix-ins
- 1 can cream of chicken soup
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups frozen mixed vegetables (peas and carrots)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Cheese Topping
- 2 cups shredded cheese (cheddar and mozzarella blend)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Noodles: Boil egg noodles in salted water until al dente, about 8 minutes. Drain thoroughly and set aside.
- Cook Chicken: Season chicken breasts with salt and pepper. In a skillet over medium heat, cook each side for 6-7 minutes until golden brown and cooked through. Let the chicken cool slightly, then shred it into bite-sized pieces.
- Combine Ingredients: In a large bowl, mix cooked noodles, cream of chicken soup, sour cream, frozen mixed vegetables, garlic powder, onion powder, and half of the shredded cheese. Stir well to combine all elements evenly.
- Assemble Casserole: Grease a 9×13-inch baking dish lightly. Pour the mixture into the dish and spread evenly. Sprinkle the remaining shredded cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, until it is bubbly and the cheese on top is melted and golden brown.
- Cool and Serve: Allow the casserole to cool for 5-10 minutes before serving to let it set for better portioning and enhanced flavors.
Notes
- You can substitute the cream of chicken soup with a homemade roux-based white sauce for a fresher flavor.
- Feel free to use any preferred frozen or fresh mixed vegetables.
- Adding a sprinkle of breadcrumbs on top before baking can add a nice crispy texture.
- Leftover casserole can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use reduced-fat sour cream and cheese for a lighter version of this dish.
