Description
A comforting and easy-to-make chicken noodle casserole that can be prepared ahead and frozen for convenient meals. Tender chicken, creamy sauce, and egg noodles baked to golden perfection.
Ingredients
12 ounces egg noodles
3 cups cooked chicken, shredded
1 cup frozen peas
1 cup frozen carrots
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Cook egg noodles according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt. Mix well until smooth.
Add the cooked shredded chicken, frozen peas, frozen carrots, and cooked egg noodles to the bowl. Stir gently to combine all ingredients evenly.
Pour the mixture into a greased 9×13 inch casserole dish and spread evenly.
Sprinkle shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, mix the crushed buttery crackers with melted butter until the crumbs are evenly coated.
Sprinkle the buttery cracker mixture evenly over the cheese layer.
Cover the casserole tightly with aluminum foil.
To freeze: Place the covered casserole in the freezer. When ready to bake, thaw overnight in the refrigerator.
To bake: Preheat oven to 350°F (175°C). Remove foil and bake uncovered for 35-40 minutes or until bubbly and golden on top.
Let the casserole rest for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes