Creamy Chicken & Noodle Casserole
This creamy chicken and noodle casserole is a comforting meal, perfect for a family dinner. It combines tender chicken, egg noodles, and vegetables in a rich, savory sauce, topped with a delicious cheese and cracker crust.
Equipment
- Oven
- 9x13 inch baking dish
- Large bowl
- Whisk
- Small bowl
Ingredients
Main Ingredients
- 3 cups cooked chicken shredded
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tbsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 3 cups cooked egg noodles
- 1 cup frozen mixed vegetables
- 1 cup shredded cheddar cheese
- 1/2 cup crushed Ritz crackers
- 2 tbsp melted butter
Instructions
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, dried parsley, garlic powder, and black pepper until smooth.
- Gently fold in the shredded chicken, cooked egg noodles, and frozen mixed vegetables, ensuring everything is well coated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- In a small bowl, combine the crushed Ritz crackers and melted butter, then sprinkle this mixture over the casserole, followed by the shredded cheddar cheese.
- Bake for 25-30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
- Allow the casserole to rest for 5-10 minutes before serving.
Notes
For an extra layer of flavor, you can sauté some diced onions and celery with the chicken before adding them to the casserole. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.