Description
This Creamy Chicken Noodle Casserole is a comforting and hearty dish perfect for family dinners. It combines tender cooked chicken, egg noodles, and vegetables in a creamy mixture of sour cream and cream of chicken soup, topped with a buttery cracker crust that bakes to golden perfection.
Ingredients
Scale
Chicken and Noodles
- 2 cups cooked chicken (shredded or cubed)
- 3 cups egg noodles (cooked according to package directions)
- 1 cup frozen peas and carrots (thawed)
Creamy Sauce
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Topping
- 1/2 cup crushed buttery crackers (like Ritz)
- 2 tablespoons butter (melted)
Seasoning and Garnish
- Salt and pepper, to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Cook the egg noodles according to the package directions until al dente, then drain and set aside to cool slightly.
- Mix Ingredients: In a large mixing bowl, combine the cooked chicken, thawed peas and carrots, sour cream, cream of chicken soup, milk, shredded mozzarella, and cheddar cheese. Season with salt and pepper to taste. Stir in the cooked noodles until fully incorporated.
- Assemble Casserole: Spread the chicken and noodle mixture evenly in the prepared baking dish for an even bake.
- Prepare Topping: In a small bowl, mix the crushed buttery crackers with the melted butter, then sprinkle this mixture evenly over the top of the casserole.
- Bake: Bake the casserole in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbly throughout.
- Cool and Garnish: Remove from oven and let it cool for a few minutes. Garnish with freshly chopped parsley or chives if desired, then serve warm.
Notes
- For best results, cook noodles just until al dente as they will continue to cook in the oven.
- You can substitute the frozen peas and carrots with any preferred vegetables or a mix of fresh vegetables.
- To make ahead, assemble the casserole and refrigerate it for up to 24 hours before baking. Increase baking time slightly if baking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a crispier topping, add extra crushed crackers or a sprinkle of Parmesan cheese on top before baking.
