Description
This Cheesy Chicken Noodle Casserole is a comforting American classic that combines tender egg noodles with shredded chicken, mixed vegetables, and a creamy sauce made from cream soups and sour cream. Topped with cheddar cheese and a crispy buttery cracker crust, it’s baked to bubbly perfection, making it an ideal hearty main course for family dinners or potlucks.
Ingredients
Scale
Primary Ingredients
- 12 ounces egg noodles
- 2 cups cooked chicken breast, shredded or diced
- 2 cups frozen mixed vegetables, thawed
For the Sauce
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Topping
- 2 cups shredded cheddar cheese, divided
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
- Cook Noodles: Boil the egg noodles according to the package instructions until they are al dente, then drain well to remove all excess water.
- Mix Ingredients: In a large mixing bowl, combine the shredded or diced cooked chicken, thawed mixed vegetables, cream of chicken soup, cream of mushroom soup, sour cream, milk, 1 1/2 cups of the shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir in the cooked noodles until all ingredients are evenly coated with the sauce.
- Assemble Casserole: Evenly spread the noodle and chicken mixture into the prepared baking dish, smoothing the top.
- Prepare Topping: In a separate small bowl, mix the crushed Ritz crackers or breadcrumbs with the melted butter until well combined to create a crispy topping.
- Add Final Layers: Sprinkle the remaining 1/2 cup of cheddar cheese over the casserole, then evenly distribute the cracker and butter mixture on top.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the casserole is bubbly throughout and the topping has turned golden brown.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving to allow it to set slightly for easier portioning.
Notes
- This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking, making it convenient for meal planning.
- For a lighter version, substitute the sour cream with Greek yogurt to reduce fat while maintaining creaminess.
