Description
A comforting and easy-to-make casserole featuring tender chicken, egg noodles, creamy sauce, and mixed vegetables, all topped with bubbly cheddar cheese.
Ingredients
3 cups cooked chicken, shredded or diced
2 cups egg noodles, uncooked
1 can (10.5 ounces) cream of chicken soup
1 cup sour cream
1 cup chicken broth
1 cup frozen mixed vegetables (peas, carrots, corn are classic)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup breadcrumbs (optional, for a crispy topping)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Cook egg noodles according to package directions until al dente; drain and set aside.
Step 2: In a large mixing bowl, combine the cooked chicken, drained egg noodles, cream of chicken soup, sour cream, chicken broth, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined.
Step 3: Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly. Sprinkle the shredded cheddar cheese over the top, followed by the breadcrumbs if desired.
Step 4: Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Step 5: Let the casserole rest for 5-10 minutes before serving to allow the flavors to meld and the casserole to set.
Notes
For an extra flavor boost, add a pinch of dried thyme or a dash of hot sauce to the creamy mixture. Leftovers are fantastic and can be reheated easily in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
