Description
A warm, creamy chicken casserole with tender noodles, mixed vegetables, and a cheesy sauce topped with buttery golden crackers. This comforting dish is easy to prepare and perfect for family dinners.
Ingredients
2 cups cooked chicken, shredded or diced
2 cups egg noodles, cooked
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup shredded cheddar cheese
1 cup crushed buttery crackers
3 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, combine chicken, cooked noodles, cream of chicken soup, sour cream, milk, mixed vegetables, garlic powder, onion powder, black pepper, and salt. Mix well.
- Fold in shredded cheddar cheese, reserving a small amount for topping if desired.
- Spread mixture evenly into the prepared baking dish.
- In a small bowl, mix crushed crackers with melted butter until coated.
- Sprinkle cracker mixture over the casserole and add reserved cheese if using.
- Bake for 25–30 minutes until hot, bubbly, and golden brown on top.
- Let rest for 5 minutes before serving.
Notes
Use rotisserie or leftover chicken for convenience.
Swap cheddar with mozzarella, Monterey Jack, or a cheese blend.
Add paprika or parsley for extra flavor.
Fresh vegetables can be used but should be lightly cooked first.
Store leftovers in the refrigerator for up to 3 days.
Reheat in microwave or oven at 350°F until warmed through.
Add cracker topping just before baking if making ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 85 mg
