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Creamy Chicken Noodle Casserole Recipe
Emily

Chicken Noodle Casserole

This creamy and comforting Chicken Noodle Casserole combines tender egg noodles, juicy shredded chicken, peas and carrots, and a rich, cheesy sauce — all baked until golden and bubbly. Perfect for an easy weeknight family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz cooked egg noodles, drained
  • 3 cups cooked shredded chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1 cup frozen peas and carrots, thawed
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup crushed butter crackers or breadcrumbs (optional topping)
  • 2 tbsp melted butter (if using topping)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in shredded chicken, peas and carrots, and 1 cup of shredded cheese.
  3. Fold in the cooked noodles until well coated. Pour the mixture into the prepared baking dish and spread evenly.
  4. Sprinkle the remaining 1/2 cup of cheese on top. If using a cracker topping, mix crushed crackers with melted butter and sprinkle over the casserole. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
  5. Let cool for 5 minutes before serving.

Notes

You can swap peas and carrots for mixed vegetables. For a lighter version, use Greek yogurt instead of sour cream. Add a crunchy topping with butter crackers or breadcrumbs for extra texture. Leftovers reheat well the next day.