Description
This Old-Fashioned Chicken and Noodles Casserole is a comforting and creamy baked dish featuring tender shredded chicken, egg noodles, and a blend of savory soups, topped with cheddar cheese and optional crunchy crackers. Perfect for family dinners, this classic American casserole offers a hearty and satisfying meal.
Ingredients
Scale
Main Ingredients
- 3 cups cooked chicken (shredded)
- 12 ounces egg noodles
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 cup frozen peas and carrots (thawed)
- 1 cup shredded cheddar cheese
Optional Topping
- 1/2 cup crushed butter crackers or breadcrumbs
Instructions
- Preheat and Cook Noodles: Preheat the oven to 375°F (190°C). Cook the egg noodles according to package instructions until just al dente. Drain and set aside.
- Sauté Onion and Garlic: In a large skillet over medium heat, melt the butter and sauté the diced onion until translucent, about 4–5 minutes. Add the minced garlic and cook for an additional minute to release the aroma.
- Mix the Casserole Ingredients: In a large mixing bowl, combine the shredded cooked chicken, sautéed onion and garlic, cream of chicken soup, cream of mushroom soup, sour cream, milk, dried thyme, black pepper, thawed peas and carrots, and half of the shredded cheddar cheese. Gently stir in the cooked noodles to combine everything evenly.
- Assemble the Casserole: Transfer the mixture into a greased 9×13-inch casserole dish. Evenly top with the remaining shredded cheddar cheese. If using, sprinkle the crushed butter crackers or breadcrumbs over the top for added crunch.
- Bake: Bake the casserole uncovered in the preheated oven for 25–30 minutes or until bubbly and the top is golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Rotisserie chicken works great for this recipe, saving time and adding flavor.
- Feel free to swap peas and carrots for green beans or corn according to your preference.
- For a lighter version, substitute Greek yogurt for sour cream and choose reduced-fat cream soups.
