Description

This Cheesy Chicken Noodle Casserole is a creamy, cheesy comfort food loaded with tender chicken, perfectly cooked noodles, and topped with a crispy golden breadcrumb crust. Ideal for busy weeknights or casual family dinners.

Ingredients

3 cups cooked chicken, shredded or chopped (rotisserie chicken works great!)

8 oz egg noodles (or your preferred pasta)

1 can (10.5 oz) cream of chicken soup (or use a homemade version)

1/2 cup sour cream

1 cup shredded cheddar cheese (plus more for topping)

1/2 cup milk

1/2 cup frozen peas (optional, but adds great color and flavor)

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and black pepper to taste

1/2 cup panko breadcrumbs (for topping)

2 tbsp butter, melted (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Cook the egg noodles according to the package instructions, then drain and set aside.
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, sour cream, shredded cheddar cheese, milk, garlic powder, onion powder, and peas (if using). Stir until everything is well mixed.
Fold the cooked noodles into the mixture, making sure they’re evenly coated. Season with salt and pepper to taste.
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Pour the noodle mixture into the dish and spread evenly.
In a small bowl, mix the panko breadcrumbs with melted butter until coated. Sprinkle the breadcrumb topping evenly over the casserole.
Bake for 25-30 minutes until the casserole is hot, bubbly, and the topping is golden brown and crispy.
Let the casserole sit for a few minutes before serving.

Notes

Swap cheddar for mozzarella or pepper jack for a different flavor twist.

Add sautéed mushrooms or diced bell peppers for extra veggies.

Use gluten-free pasta and breadcrumbs for a gluten-free version.

Replace cream of chicken soup with a homemade white sauce for fresher taste.

For more crunch, sprinkle crushed cornflakes instead of panko on top.

Store leftovers in an airtight container in the fridge up to 3 days.

Reheat covered in oven at 350°F for 15-20 minutes or in microwave (topping loses crispness).

Can be made ahead and baked later, or frozen unbaked for future use.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 80 mg