Chicken Noodle Casserole
This Chicken Noodle Casserole features tender shredded chicken, egg noodles, mixed vegetables, and a creamy sauce baked beneath a crispy buttery topping. Easy to prepare and perfect for meal prep, this comforting casserole is ideal for family dinners, potlucks, and freezer meals.
Ingredients
For the Casserole
- 12 ounces egg noodles
- 3 cups cooked chicken, shredded or diced
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups frozen mixed vegetables, thawed
- 1 cup shredded cheddar cheese
For the Topping
- 1 cup crushed buttery crackers
- 3 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Cook egg noodles according to package directions.
- Drain and set aside.
- In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, parsley, salt, and pepper.
- Mix until smooth.
- Add cooked noodles, chicken, mixed vegetables, and cheddar cheese to the sauce.
- Stir until evenly coated.
- Transfer mixture to the prepared baking dish.
- Mix crushed crackers with melted butter.
- Sprinkle evenly over the casserole.
- Bake for 30–35 minutes.
- Cook until bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes
- Rotisserie chicken works wonderfully in this recipe.
- Egg noodles provide the classic texture.
- Frozen vegetables save preparation time.
- Cheddar cheese adds richness and flavor.
- Allow the casserole to rest before serving.
- The topping adds a delicious crunch.
- Leftovers taste even better the next day.
- Great for freezer meal preparation.