Name: Cheesy Chicken Noodle Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 cups cooked chicken breast, shredded or chopped; 12 oz wide egg noodles; 1 can (10.5 oz) cream of chicken soup; 1 can (10.5 oz) cream of mushroom soup; 1 cup sour cream; 1 cup milk; 2 cups shredded cheddar cheese (divided); ½ cup grated Parmesan cheese; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup frozen peas (optional); 1 cup sliced mushrooms (optional); 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp onion powder; 1 tbsp olive oil; 1 cup crushed butter crackers or breadcrumbs (for topping); 2 tbsp melted butter (for topping)

Ingredients

Scale

Ingredients:

3 cups cooked chicken breast, shredded or chopped
12 oz wide egg noodles
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 cup milk
2 cups shredded cheddar cheese (divided)
½ cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas (optional)
1 cup sliced mushrooms (optional)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
1 tbsp olive oil
1 cup crushed butter crackers or breadcrumbs (for topping)
2 tbsp melted butter (for topping)

Instructions

Preparation: Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until just al dente (about 7–8 minutes). Drain and set aside.

Step 2: Prepare the Chicken

If you haven’t already, cook and shred the chicken. You can use rotisserie chicken for convenience or boil boneless, skinless chicken breasts in seasoned water until fully cooked, then shred with two forks.

Step 3: Sauté Aromatics and Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic, mushrooms (if using), and peas, and cook for another 2–3 minutes. Set aside to cool slightly.

Step 4: Mix the Casserole Filling

In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, milk, 1 ½ cups shredded cheddar, Parmesan cheese, sautéed vegetables, salt, pepper, garlic powder, and onion powder. Stir well until fully mixed. Fold in the shredded chicken and cooked noodles until everything is evenly coated.

Step 5: Assemble and Bake

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pour the casserole mixture into the dish and spread it evenly. In a small bowl, mix the crushed crackers or breadcrumbs with melted butter, then sprinkle the mixture evenly over the casserole. Top with the remaining ½ cup of cheddar cheese. Bake uncovered for 25–30 minutes, or until the top is golden brown and the casserole is bubbly around the edges.

Notes

Ensure your noodles are just al dente before baking, as they will continue to cook in the oven. Overcooked noodles can become mushy.
If preparing in advance, assemble the casserole and refrigerate for up to 24 hours. Bake when ready to serve, adding 5–10 extra minutes if baking from chilled.
Leftovers can be stored in an airtight container in the refrigerator for 3–4 days or frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 30 minutes

Nutrition

Calories: 450–500
Sodium: 850–1000mg
Protein: 25–30g