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Creamy Chicken Casserole
Emily

Creamy Chicken Casserole

This comforting Creamy Chicken Casserole combines tender shredded chicken, hearty egg noodles, peas, and carrots in a rich, creamy sauce, topped with a buttery breadcrumb crust — perfect for family dinners or cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken (breast or thighs)
  • 12 oz wide egg noodles
  • 1 cup frozen peas and carrots
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 1.5 cups shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper, to taste
  • 1 cup breadcrumbs or crushed crackers
  • 3 tbsp melted butter

Equipment

  • Large pot
  • Mixing bowls
  • 9x13-inch baking dish
  • Whisk and spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
  2. Boil the egg noodles until just under al dente, then drain and set aside.
  3. In a large bowl, combine the soup, sour cream, milk, cheese, garlic powder, onion powder, salt, and pepper.
  4. Gently fold in noodles, shredded chicken, and frozen peas and carrots until evenly coated.
  5. Pour the mixture into the prepared baking dish and smooth the top.
  6. In a small bowl, combine breadcrumbs or crushed crackers with melted butter, then sprinkle evenly over the casserole.
  7. Bake for 25–30 minutes, until the top is golden brown and the casserole is bubbling.
  8. Let it sit for 5 minutes before serving for easier slicing and a creamier texture.

Notes

For extra flavor, mix a handful of crispy bacon bits or caramelized onions into the casserole. Want it creamier? Add a little extra milk or sour cream. To make it vegetarian, swap chicken for sautéed mushrooms or chickpeas. Perfect for potlucks or cold nights—serve with a simple green salad for balance.