Chicken Noodle Casserole
This very easy Chicken Noodle Casserole is sure to please the whole family. It has all the traditional flavors you love, just like your grandma used to make. Check out our 30 Minute Chicken Noodle Soup.
Servings 6
Baking Temp 400°F
Equipment
- 13 x 9-inch baking dish
- Nonstick cooking spray
- Large pot for boiling noodles
- Large bowl
- Small bowl
Ingredients
- 8 ounces wide egg noodles
- ½ cup sour cream
- 1 10.5-ounce can condensed cream of chicken soup
- ¾ cup whole milk
- 1 cup shredded sharp Cheddar cheese
- 1 teaspoon seasoned salt, optional
- ½ teaspoon garlic powder
- ½ teaspoon ground black powder
- 2 (10-ounce) cans cooked chicken
- 1 cup frozen peas, defrosted
Instructions
For the casserole
- Preheat oven to 400oF. Spray 13 x 9-inch baking dish with nonstick cooking spray.
- In a large pot of water, prepare the egg noodles according to the package directions, except undercook them by about 2 minutes. Drain and set aside.
- In a large bowl, combine sour cream, soup, milk, cheese and seasonings. Fold in chicken, peas and cooked noodles.
- Transfer the mixture to the prepared baking dish.
- For the topping, in a small bowl, melt the butter and add the bread crumbs and Parmesan cheese. Sprinkle mixture over the casserole.
- Bake 24-26 minutes, until crumbs are browned and casserole is bubbly.