Save A comforting casserole combining tender noodles, creamy chicken soup, and melty cheese, baked to golden perfection for an easy and satisfying family meal.
This dish quickly became a favorite in my household for its comfort and simplicity.
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 This recipe sparks fond memories shared over hearty family dinners.
Notes
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 Enjoy this creamy, savory casserole for a comforting meal the whole family will love.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooked chicken?
Yes, rotisserie chicken works well and saves preparation time without compromising flavor.
- → What can I substitute for cream of chicken soup?
You can use a homemade creamy base made from chicken broth and a béchamel sauce to keep a similar texture.
- → How do I prevent the noodles from becoming mushy?
Cook the noodles al dente and slightly undercook them before baking—they will finish cooking in the oven and absorb flavors.
- → Can I add other vegetables to this dish?
Absolutely, sautéed mushrooms, bell peppers, or spinach can enhance flavor and nutritional content.
- → What is the best cheese to use for melting?
Cheddar and Parmesan cheeses provide a great balance of meltiness and sharp flavor for this casserole.
- → How long should I let the dish rest after baking?
Let it stand for about 5 minutes to allow the filling to set and cool slightly for easier serving.