Chicken Noodle Casserole
This creamy Chicken Noodle Casserole blends tender noodles, shredded chicken, and mixed vegetables in a velvety sauce, topped with crispy breadcrumbs or cheese. It’s easy, cozy, and perfect for family dinners or potlucks.
Ingredients
- 3 cups cooked egg noodles
- 2 cups shredded cooked chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, combine soup, milk, garlic powder, onion powder, salt, and pepper.
- Stir in chicken, noodles, vegetables, and cheese. Mix well.
- Pour mixture into the baking dish and spread evenly.
- Combine breadcrumbs with melted butter and sprinkle over the top.
- Bake for 25–30 minutes until bubbly and golden brown.
- Let it rest for 5 minutes before serving.
Notes
- You can use leftover rotisserie chicken for convenience.
- Substitute cream of mushroom soup for a richer flavor.
- Add a dash of hot sauce for a mild kick.
- Store leftovers in an airtight container for up to 3 days.
- Double the recipe to serve a large group or for meal prep.