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Chicken Noodle Casserole

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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

  1. 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.
  2. Stir in the shredded chicken and cooked noodles until evenly coated.

4. Assemble the casserole

  1. Pour the chicken and noodle mixture into the prepared baking dish.
  2. Sprinkle the shredded cheddar cheese evenly over the top.

5. Make the topping

  1. In a small bowl, mix the breadcrumbs, melted butter, and grated Parmesan (if using).
  2. 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.

Find it online: https://ukfinda.com/chicken-noodle-casserole/