Description
This Easy Chicken Noodle Casserole is a comforting and hearty one-dish meal combining tender shredded chicken, wide egg noodles, creamy sauce, and a blend of cheeses baked to golden perfection. Quick to prepare and perfect for family dinners, it features a classic combination of chicken, vegetables, and creamy textures baked into a delicious casserole.
Ingredients
Scale
Chicken
- 3-4 boneless, skinless chicken breasts
Pasta
- 8 oz wide egg noodles
Sauce & Dairy
- 1 can cream of chicken soup (about 10.5 oz)
- 1 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded cheese (1 cup cheddar, 1 cup mozzarella)
Vegetables & Seasonings
- 2 cups frozen mixed vegetables (peas and carrots)
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Cook Noodles: Boil the egg noodles in salted water until they are al dente, about 8 minutes. Drain well and set aside to cool slightly.
- Cook Chicken: Season the chicken breasts with salt and pepper on both sides. Heat a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Allow the chicken to cool before shredding it finely.
- Mix Ingredients: In a large mixing bowl, combine the cooked noodles, shredded chicken, cream of chicken soup, sour cream, frozen mixed vegetables (no need to thaw), garlic powder, onion powder, and half of the shredded cheese. Stir well until all ingredients are evenly incorporated.
- Assemble Casserole: Grease a 9×13-inch baking dish with butter or cooking spray. Pour the mixture into the dish, spreading evenly. Sprinkle the remaining shredded cheese on top for a melted, golden crust.
- Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the casserole is bubbly around the edges and the cheese is melted and golden brown on top.
- Rest and Serve: Remove from oven and let the casserole cool for 5-10 minutes before serving. This helps it set and makes it easier to portion.
Notes
- For extra flavor, you can add dried herbs such as thyme or parsley to the mixture.
- Use low-sodium soup and broth to control salt levels better.
- Feel free to swap frozen mixed vegetables with fresh veggies like broccoli or green beans.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make the casserole ahead, assemble it and refrigerate for up to 24 hours before baking.
