Save A comforting casserole combining tender noodles, creamy chicken soup, and melty cheese, baked to golden perfection for an easy and satisfying family meal.
Preparation Time 15 minutes Cooking Time 35 minutes Total Time 50 minutes Category Main Dish Difficulty Easy Cuisine American Yield 6 servings Diet Contains Meat and Dairy
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
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch (23x33 cm) baking dish.
- Cook Noodles:
- Cook the egg noodles in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- Sauté Vegetables:
- 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.
- Mix Soup Base:
- In a large mixing bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Add Ingredients:
- Add the cooked chicken, sautéed vegetables, peas, cheddar cheese, Parmesan, thyme, salt, and pepper to the bowl. Stir to combine.
- Combine Noodles:
- Fold in the cooked noodles until well mixed.
- Prepare Casserole:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Add Topping:
- In a small bowl, combine breadcrumbs with melted butter and sprinkle over the casserole.
- Bake:
- Bake for 30 35 minutes, until the top is golden and the filling is bubbling.
- Serve:
- Remove from the oven, let stand for 5 minutes, then garnish with parsley and serve.
Save 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.
Nutritional Information
Calories 440, Total Fat 18 g, Carbohydrates 42 g, Protein 27 g per serving
Save This dish is perfect for busy weeknights and makes great leftovers for the next day
Recipe Questions
- → What type of noodles work best?
Egg noodles are preferred for their tender texture and ability to hold the creamy sauce well during baking.
- → Can I use leftover chicken for this dish?
Yes, shredded or diced cooked chicken such as rotisserie works perfectly and speeds up preparation.
- → How do I prevent the casserole from drying out?
Ensure the sauce is well mixed with milk and sour cream, and avoid overbaking to keep moisture inside.
- → What variations can I add to the vegetables?
Additions like sautéed mushrooms or bell peppers enhance flavor and texture without overpowering the dish.
- → Is it possible to make this ahead of time?
Yes, assemble the casserole and refrigerate it for up to 24 hours before baking to save time on serving day.