Description
A comforting and creamy slow cooker chicken noodle casserole that’s easy to prepare and perfect for a hearty family meal. Tender chicken, egg noodles, and a creamy sauce come together for a delicious one-pot dish.
Ingredients
2 cups cooked chicken, shredded
8 ounces egg noodles, uncooked
1 cup frozen peas
1 cup frozen carrots
1 cup sour cream
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken soup
1 cup shredded cheddar cheese
1/2 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
Instructions
Spray the inside of a 4-6 quart slow cooker with non-stick cooking spray.
In a large bowl, combine the sour cream, cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and black pepper. Mix until smooth.
Add the shredded cooked chicken, frozen peas, and frozen carrots to the slow cooker.
Pour the soup mixture over the chicken and vegetables and stir to combine evenly.
Add the uncooked egg noodles to the slow cooker and gently stir to distribute them throughout the mixture.
Cover and cook on LOW for 3 to 4 hours, or until the noodles are tender and the casserole is heated through. Avoid opening the lid frequently to maintain heat.
About 15 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top of the casserole. Cover and continue cooking until the cheese is melted.
Sprinkle the grated Parmesan cheese over the casserole before serving.
Serve hot and enjoy your creamy slow cooker chicken noodle casserole.
- Prep Time: 15 minutes
- Cook Time: 4 hours