Ingredients
- 12 oz egg noodles, cooked and drained
- 3 cups cooked shredded chicken
- 1/2 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen peas and carrots (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 cup crushed crackers or breadcrumbs (optional topping)
- 3 tablespoons melted butter (for topping if using)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package directions, drain, and set aside.
- In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, milk, shredded cheese, seasonings, and vegetables if using.
- Add the cooked noodles to the mixture and gently fold until well combined.
- Transfer the mixture into a greased 9×13-inch baking dish.
- If using a topping, mix the crushed crackers or breadcrumbs with melted butter and sprinkle over the top.
- Bake for 30–35 minutes, or until hot, bubbly, and lightly golden.
- Let the casserole rest for a few minutes before serving.
Notes
- Use rotisserie chicken to save time.
- Swap cheddar for mozzarella or Colby-jack for a different flavor.
- Add broccoli, corn, or other veggies for variety.
- Skip the topping for a softer texture.
- Add more cheese to thicken the sauce if desired.
- Prep Time: 15–20 minutes
- Cook Time: 30–35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
