Chicken Noodle Casserole
Ingredients:
4 cups egg noodles, cooked and drained
2 cups cooked chicken, shredded or diced
1 (10.5 oz) can condensed cream of chicken soup
1 (10.5 oz) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup frozen peas (optional)
1/2 cup frozen carrots (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
1/2 cup breadcrumbs
2 tbsp melted butter
2 tbsp chopped fresh parsley (optional, for garnish)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray.
Mix the Ingredients:
In a large mixing bowl, combine the cooked egg noodles, shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. If using, fold in the frozen peas and carrots.
Transfer to Baking Dish:
Pour the mixture into the prepared baking dish, spreading it out evenly.
Prepare Topping:
In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are well-coated. Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake:
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Garnish and Serve:
Once baked, remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired, then serve warm.
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Kcal: Approximately 350 kcal per serving | Servings: 6-8