Save to Pinterest A comforting casserole combining tender noodles, creamy chicken soup, and melty cheese, baked to golden perfection for an easy and satisfying family meal.
This recipe quickly became a family favorite during chilly evenings, bringing everyone together around the dinner table.
Ingredients
- Pasta: 12 oz (340 g) egg noodles
- Protein & Dairy: 2 cups (about 250 g) cooked chicken, shredded or diced, 1 cup (115 g) shredded cheddar cheese, 1/2 cup (50 g) grated Parmesan cheese, 2 cups (480 ml) whole milk, 1/2 cup (120 ml) sour cream, 2 cans (10.5 oz/300 g each) condensed cream of chicken soup
- Vegetables: 1 cup (150 g) frozen peas, 1 cup (120 g) diced carrots (fresh or frozen), 1/2 cup (75 g) diced onion
- Seasonings: 2 cloves garlic, minced, 1 tsp dried thyme, 1/2 tsp black pepper, 1/2 tsp salt (adjust to taste), 2 tbsp chopped fresh parsley (optional, for garnish)
- For Topping: 1 cup (50 g) fresh breadcrumbs, 2 tbsp unsalted butter, melted
Instructions
- Step 1:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Cook the egg noodles in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- Step 3:
- In a large skillet, sauté the onion and carrots over medium heat for 4–5 minutes until softened. Add the garlic and cook for 1 minute more.
- Step 4:
- In a large mixing bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Step 5:
- Add the cooked chicken, sautéed vegetables, peas, cheddar cheese, Parmesan, thyme, salt, and pepper to the bowl. Stir to combine.
- Step 6:
- Fold in the cooked noodles until well mixed.
- Step 7:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Step 8:
- In a small bowl, combine breadcrumbs with melted butter and sprinkle over the casserole.
- Step 9:
- Bake for 30–35 minutes, until the top is golden and the filling is bubbling.
- Step 10:
- Remove from the oven, let stand for 5 minutes, then garnish with parsley and serve.
Save to Pinterest Making this dish always fills our home with warmth and happy memories of family dinners.
Notes
Substitute rotisserie chicken for convenience. Add sautéed mushrooms or bell peppers for extra flavor. Use whole-wheat noodles for added fiber. Pairs well with a simple green salad and a crisp white wine.
Required Tools
Large pot, large skillet, mixing bowls, whisk, 9x13-inch (23x33 cm) baking dish, measuring cups & spoons
Allergen Information
Contains Wheat (noodles, breadcrumbs), Milk (cheese, milk, sour cream, soup), Egg (noodles may contain egg). Condensed soup may contain soy and gluten check labels for dietary needs.
Save to Pinterest This casserole is the perfect comforting meal that can be prepared ahead, making weeknight dinners a breeze.
Recipe FAQs
- → What type of noodles work best?
Egg noodles are ideal for their tender texture and ability to absorb the creamy sauce without becoming mushy.
- → Can I use leftover chicken?
Yes, cooked shredded or diced chicken works well, making it a great way to repurpose leftovers.
- → How can I make the topping crispy?
Mix fresh breadcrumbs with melted butter before sprinkling over the dish to create a golden, crunchy crust.
- → Are there vegetable additions that complement this dish?
Sautéed carrots, onions, peas, and garlic add sweetness and depth. Mushrooms or bell peppers can be included for extra flavor.
- → What is the best way to reheat leftovers?
Cover with foil and warm in the oven at 350°F (175°C) until heated through, preserving texture and flavor.
- → Can this dish be prepared ahead of time?
Yes, assemble and refrigerate before baking. Add extra baking time if baking directly from cold.