Description
A warm, creamy, and comforting chicken noodle casserole made with tender chicken, egg noodles, mixed vegetables, and a rich, cheesy sauce topped with buttery golden crackers. Perfect for busy weeknights and family meals.
Ingredients
12 oz egg noodles, cooked and drained
2 cups cooked chicken, shredded or chopped
1 can (10.5 oz) cream of chicken soup
1 cup sour cream or plain Greek yogurt
1 cup frozen peas and carrots or mixed vegetables
1 cup shredded cheddar cheese
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
½ cup crushed Ritz crackers or breadcrumbs
2 tbsp butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, mix together the cooked noodles, shredded chicken, cream of chicken soup, sour cream, frozen vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper until evenly combined.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes, until hot and bubbly and the topping is golden brown.
- Let cool slightly before serving. Garnish with fresh parsley if desired.
Notes
Use rotisserie chicken to save preparation time.
Swap vegetables with broccoli, green beans, or corn as desired.
Add mozzarella, Monterey Jack, or Colby cheese for flavor variation.
For extra crunch, double the cracker topping.
Assemble up to 1 day in advance and refrigerate before baking.
Freeze unbaked casserole tightly wrapped for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 8 servings)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 85 mg
