Ingredients
- 2 cups cooked chicken, shredded or diced
- 8 oz egg noodles, cooked per package instructions
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup peas and carrots (fresh or frozen)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1/2 tsp paprika (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
- Cook egg noodles according to package instructions, drain, and set aside.
- Melt butter in a skillet over medium heat. Sauté onion and garlic for 3–4 minutes until softened.
- In a large bowl, mix cream of chicken soup, milk, sour cream, cooked onions, and garlic. Season with salt, pepper, and paprika.
- Stir in cooked chicken, noodles, and peas and carrots until evenly coated.
- Spoon half of the mixture into the baking dish, sprinkle with half of the cheese. Repeat with remaining mixture and cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is melted and bubbly.
- Cool slightly before serving.
Notes
- Add mushrooms, spinach, or bell peppers for extra veggies.
- Swap cheeses with Monterey Jack, Gouda, or Parmesan for different flavors.
- Add cayenne or red pepper flakes for spice.
- Use rotini, penne, or macaroni instead of egg noodles.
- Make ahead: Assemble the day before, refrigerate, and bake when ready.
- Freeze up to 2 months; thaw in fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole, Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
