Dolly’s Creamy Chicken Noodle Casserole
Ingredients:
3 cups cooked chicken, shredded or diced
8 oz wide egg noodles, cooked and drained
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1 ½ cups shredded cheddar cheese (divided)
1 cup frozen peas and carrots (optional)
1/2 cup crushed Ritz crackers or buttered breadcrumbs
2 tablespoons melted butter
Chopped parsley, for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. Add the cooked chicken, cooked noodles, peas and carrots (if using), and 1 cup of cheddar cheese. Stir until well combined.
4. Transfer the mixture to the prepared baking dish and spread it out evenly.
5. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
6. In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle over the casserole.
7. Bake uncovered for 30–35 minutes, or until hot, bubbly, and golden brown on top.
8. Let rest for 5 minutes before serving. Garnish with parsley if desired.
