Can I use rotisserie chicken for this casserole?

Absolutely! Using a pre-cooked rotisserie chicken is a fantastic time-saver and adds a wonderful flavor to your casserole. Simply shred the chicken and incorporate it as directed in the recipe.

How do I prevent my chicken noodle casserole from drying out?

To keep your casserole moist, avoid overbaking. You can also add a splash more milk to the sauce mixture if it seems too thick before baking. Covering the casserole with foil for the first part of baking can also help retain moisture.

Can this casserole be prepared ahead of time?

Yes, it's a great make-ahead meal! Assemble the casserole completely, then cover it tightly and refrigerate for up to 24 hours. When you're ready to bake, you might need to add an extra 5-10 minutes to the cooking time since it will be chilled.

What are some good substitutions for the cream of chicken soup?

If you prefer not to use canned soup, you can make a homemade creamy sauce using butter, flour, chicken broth, and milk. Alternatively, a combination of cream of mushroom soup or cream of celery soup can also work, though it will alter the flavor slightly.

Cozy Classic: Easy Chicken Noodle Casserole Recipe (Clara's Recipes)

Description

A comforting, classic baked dish featuring tender egg noodles, shredded chicken, creamy sauce, and melty cheddar cheese.

Ingredients

Scale

12 oz (about 3 cups) egg noodles, cooked and drained
3 cups shredded cooked chicken (from rotisserie or boiled)
1 can (10.5 oz) condensed cream of chicken soup
½ cup sour cream
½ cup milk
1½ cups shredded sharp cheddar cheese, divided
1 cup frozen peas and carrots, thawed
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
Salt, to taste
½ cup crushed butter crackers (optional, for topping)
2 tablespoons unsalted butter, melted (optional, for topping)

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Whisk until the mixture is smooth and well combined.
Step 3: Fold in the shredded chicken, thawed peas and carrots, and 1 cup of the shredded cheddar cheese. Stir gently to ensure all ingredients are evenly distributed.
Step 4: Add the cooked egg noodles to the mixture. Gently fold them in, being careful not to break the noodles, until they are fully coated in the creamy sauce.
Step 5: Pour the entire noodle and chicken mixture into the prepared 9x13 inch baking dish, spreading it out evenly with a spatula.
Step 6: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole. If using the optional topping, combine the crushed butter crackers with the melted butter in a small bowl, then sprinkle this mixture evenly over the cheese.
Step 7: Bake uncovered for 25–30 minutes, or until the casserole is bubbly around the edges and the cheese topping is lightly golden brown.
Step 8: Remove the casserole from the oven and let it cool for 5 minutes before serving. This allows the casserole to set slightly, making it easier to portion. Serve hot and enjoy!

Notes

For a richer flavor, consider using homemade cream of chicken soup. You can also add a pinch of dried thyme or a dash of hot sauce to the sauce for an extra kick.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 480 kcal
Sugar: 5g
Sodium: 650mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg

Description

Ingredients

Instructions

Notes

Nutrition

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