Description

This Creamy Chicken Casserole is a cozy, all-in-one dish loaded with shredded chicken, egg noodles, veggies, and a luscious cheesy sauce. Topped with a golden buttery crumb, it bakes to bubbly perfection and is perfect for weeknights or potlucks.

Ingredients

Scale

3 cups cooked shredded chicken (breast or thighs)

12 oz wide egg noodles

1 cup frozen peas and carrots

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1/2 cup milk

1 1/2 cups shredded cheddar cheese

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

1 cup breadcrumbs or crushed crackers

3 tbsp melted butter

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook egg noodles until just under al dente. Drain and set aside.
In a large bowl, mix soup, sour cream, milk, cheese, garlic powder, onion powder, salt, and pepper.
Fold in noodles, chicken, and peas & carrots until well combined.
Transfer mixture to prepared baking dish and smooth the top.
In a small bowl, mix breadcrumbs/crackers with melted butter.
Sprinkle topping evenly over casserole.
Bake for 25–30 minutes, until bubbly and golden.
Let rest 5 minutes before serving.