Creamy Chicken Noodle Casserole

Ingredients

• 12 oz egg noodles (cooked until just tender)
• 3 cup cooked chicken (diced or shredded)
• 1 cup frozen peas and carrots
• 1 can cream of chicken soup (approx. 10.5 oz)
• 1 can cream of mushroom soup (approx. 10.5 oz)
• 1 cup sour cream
• 0.5 cup milk
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup shredded cheddar cheese (optional)
• 2 tbsp butter (melted)

Steps

1. 1

   Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or butter.

2. 2

   Cook the egg noodles in a large pot of boiling salted water according to package directions until just tender (al dente), about 7 to 8 minutes.

3. 3

   Drain the noodles and set them aside.

4. 4

   In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Whisk or stir until the sauce is smooth.

5. 5

   Add the cooked chicken, frozen peas and carrots, and the cooked egg noodles to the bowl with the sauce.

6. 6

   Stir the mixture thoroughly until all ingredients are evenly coated in the sauce.

7. 7

   Transfer the mixture to the prepared baking dish and spread it out into an even layer.

8. 8

   Sprinkle the shredded cheddar cheese evenly over the top if using.

9. 9

   Drizzle the melted butter over the top of the casserole.

10. 10

    Bake uncovered for 25 to 30 minutes, until the casserole is hot, bubbly, and lightly golden around the edges.

11. 11

    Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For a crunchier topping, you can add crushed crackers or breadcrumbs with the melted butter.

Nutrition per serving

• main
• dinner
• casserole
• chicken
• pasta
• baked
• comfort food
• family-friendly