Description
This Chicken Noodle Casserole is a creamy, comforting dish filled with tender chicken, egg noodles, and a flavorful sauce, all topped with a golden, crispy breadcrumb crust. It’s an easy dinner recipe perfect for family meals or potlucks!
Ingredients
Scale
For the casserole:
- 12 oz (340 g) egg noodles
- 2 cups (250 g) cooked chicken, shredded or diced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup (240 ml) sour cream
- 1 cup (240 ml) chicken broth
- 1 cup (115 g) shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the topping:
- 1 cup (50 g) breadcrumbs
- 1/4 cup (60 g) unsalted butter, melted
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
1. Preheat the oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the noodles
- Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
3. Prepare the sauce
- In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper.
- Stir in the shredded chicken and cooked noodles until evenly coated.
4. Assemble the casserole
- Pour the chicken and noodle mixture into the prepared baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top.
5. Make the topping
- In a small bowl, mix the breadcrumbs, melted butter, and grated Parmesan (if using).
- Sprinkle the breadcrumb mixture evenly over the cheese layer.
6. Bake
- Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the casserole is bubbling.
7. Serve
- Let the casserole cool for 5–10 minutes before serving. Pair with a fresh salad or steamed vegetables for a complete meal.
Notes
- Chicken options: Use rotisserie chicken, leftover chicken, or poached chicken breasts for this recipe.
- Make-ahead: Assemble the casserole up to 1 day in advance and store it covered in the refrigerator. Add the breadcrumb topping just before baking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave until warmed through.
- Freezing: This casserole freezes well before baking. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.