Crispy Chicken Casserole
Discover comfort food at its finest with this Crispy Chicken Casserole recipe, a flavorful one-dish wonder perfect for busy weeknights or casual gatherings. Tender shredded chicken, egg noodles, and a medley of frozen vegetables are smothered in a creamy blend of cream of chicken soup, sour cream, and melted cheddar cheese. The casserole is topped with toasted panko breadcrumbs for a satisfyingly crunchy finish, perfectly balanced by the creamy, cheesy filling. Seasoned with garlic and onion powder, this cozy dish is made even better by a sprinkling of optional Parmesan cheese for an extra layer of indulgence. Ready in under an hour, this hearty chicken noodle casserole pairs deliciously with a crisp green salad or warm rolls for a complete, family-friendly meal.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 2 cups frozen mixed vegetables
- 8 ounces egg noodles
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions until al dente, then drain and set aside.
Season the chicken breasts on both sides with salt and black pepper. Heat the olive oil in a skillet over medium heat and cook the chicken for 4-5 minutes on each side until golden and cooked through. Remove from the skillet and shred into bite-sized pieces.
In a large bowl, mix together the cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, garlic powder, onion powder, and frozen mixed vegetables. Stir in the cooked shredded chicken and egg noodles until well combined.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small saucepan, melt the butter over medium heat. Add the panko breadcrumbs and stir until they are lightly toasted, about 2-3 minutes. Remove from heat and mix in 0.25 cup of grated Parmesan cheese if using.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the casserole, followed by the toasted panko breadcrumb mixture.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy and the casserole is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your Crispy Chicken Casserole!
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.7 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 392 mg | 30% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 377 mg | 8% | |
*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.
