Cheesy Chicken Noodle Casserole
Ingredients:
2 cups cooked, shredded chicken
8 oz egg noodles (about 4 cups, uncooked)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1/2 cup milk
1 1/2 cups shredded cheddar cheese (divided)
1/2 cup frozen peas (optional)
1/2 cup frozen corn (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
2 tablespoons melted butter (optional topping)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
Cook Noodles:
Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Prepare the Filling:
In a large mixing bowl, combine the cooked, shredded chicken, cream of chicken soup, sour cream, milk, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir until everything is well mixed.
Assemble the Casserole:
Add the cooked noodles, peas, and corn (if using) to the chicken mixture. Stir until all ingredients are fully incorporated. Pour the mixture into the prepared casserole dish.
Add Cheese and Topping:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top. If desired, mix the crushed Ritz crackers or breadcrumbs with melted butter and sprinkle over the cheese layer.
Bake:
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden, and the casserole is heated through.
Serve:
Remove from the oven and let the casserole cool for a few minutes before serving.
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes
Kcal: Approx. 350 kcal per serving | Servings: 6-8 servings
