Creamy Chicken Noodle Casserole
Dive into comfort food heaven with this Creamy Chicken Noodle Casserole, a family-favorite recipe that brings together tender egg noodles, succulent shredded chicken, and a velvety blend of cream of chicken and mushroom soups. Enhanced with the rich flavors of sour cream, sharp cheddar cheese, and a medley of garlic and onion powder, this hearty dish packs nostalgic charm and irresistible taste. Bursting with pops of color from peas and carrots, it's finished with a crispy topping of buttery panko breadcrumbs and Parmesan cheese for the perfect crunch. Ready in under an hour and baked to golden perfection, this casserole is ideal for busy weeknights or cozy gatherings, providing warmth and satisfaction in every bite.
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 3 cups cooked chicken (shredded or diced)
- 1 can (10.5 ounces) cream of chicken soup
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup milk
- 2 cups sharp cheddar cheese (shredded)
- 1 cup frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter (melted)
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese (grated)
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles according to the package instructions. Drain and set aside.
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 until smooth.
Stir in the shredded chicken, frozen peas and carrots, and 1 1/2 cups of shredded cheddar cheese. Mix well.
Add the cooked egg noodles to the mixture and gently stir until everything is evenly coated.
Grease a 9x13-inch baking dish with cooking spray or butter. Pour the chicken and noodle mixture into the dish and spread it out evenly.
In a small bowl, mix the melted butter, panko breadcrumbs, and grated parmesan cheese. Sprinkle the breadcrumb mixture evenly over the casserole.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
4204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1230 mg | 410% | |
| Sodium | 7026 mg | 306% | |
| Total Carbohydrate | 201.4 g | 73% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 53.7 g | ||
| Protein | 357.6 g | 715% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 3502 mg | 269% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3642 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
