Pin It A comforting casserole combining tender noodles, creamy chicken soup, and melty cheese, baked to golden perfection for an easy and satisfying family meal.
This casserole quickly became a staple in my household because it combines comforting flavors with minimal effort.
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Ingredients
- Pasta: 12 oz (340 g) egg noodles
- Protein & Dairy: 2 cups (about 250 g) cooked chicken shredded or diced, 1 cup (115 g) shredded cheddar cheese, 1/2 cup (50 g) grated Parmesan cheese, 2 cups (480 ml) whole milk, 1/2 cup (120 ml) sour cream, 2 cans (10.5 oz/300 g each) condensed cream of chicken soup
- Vegetables: 1 cup (150 g) frozen peas, 1 cup (120 g) diced carrots (fresh or frozen), 1/2 cup (75 g) diced onion
- Seasonings: 2 cloves garlic minced, 1 tsp dried thyme, 1/2 tsp black pepper, 1/2 tsp salt (adjust to taste), 2 tbsp chopped fresh parsley (optional for garnish)
- For Topping: 1 cup (50 g) fresh breadcrumbs, 2 tbsp unsalted butter melted
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Instructions
- Step 1:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Cook the egg noodles in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- Step 3:
- In a large skillet, sauté the onion and carrots over medium heat for 45 minutes until softened. Add the garlic and cook for 1 minute more.
- Step 4:
- In a large mixing bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Step 5:
- Add the cooked chicken, sautéed vegetables, peas, cheddar cheese, Parmesan, thyme, salt, and pepper to the bowl. Stir to combine.
- Step 6:
- Fold in the cooked noodles until well mixed.
- Step 7:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Step 8:
- In a small bowl, combine breadcrumbs with melted butter and sprinkle over the casserole.
- Step 9:
- Bake for 3035 minutes until the top is golden and the filling is bubbling.
- Step 10:
- Remove from the oven let stand for 5 minutes then garnish with parsley and serve.
Pin It Our family gathers around this dish every week it's always a hit with the kids and adults alike.
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Notes
Substitute rotisserie chicken for convenience. Add sautéed mushrooms or bell peppers for extra flavor. Use whole-wheat noodles for added fiber. Pairs well with a simple green salad and a crisp white wine.
Required Tools
Large pot Large skillet Mixing bowls Whisk 9x13-inch (23x33 cm) baking dish Measuring cups & spoons
Nutritional Information
Calories 440 Total Fat 18 g Carbohydrates 42 g Protein 27 g
Pin It 
This baked chicken noodle casserole is a warm comforting meal perfect for any night of the week.
Recipe Questions & Answers
- → What type of noodles work best?
Egg noodles are ideal for their tender texture and ability to absorb flavors without becoming mushy during baking.
- → Can I substitute the vegetables?
Yes, adding sautéed mushrooms or bell peppers enhances flavor and texture, complementing the peas and carrots.
- → How do I get a crispy topping?
Mix fresh breadcrumbs with melted butter and sprinkle evenly on top before baking to achieve a golden, crunchy crust.
- → Is it possible to use rotisserie chicken?
Absolutely, rotisserie chicken works well as a convenient, flavorful protein in this baked dish.
- → What herbs enhance the flavor?
Dried thyme and fresh parsley provide subtle herbal notes that brighten the creamy, savory elements.
