Description
This Chicken Noodle Casserole combines tender chicken, creamy sauces, colorful veggies, and cheesy goodness into a fulfilling meal. Perfect for quick dinners or comfort food nights!
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 3 cups wide egg noodles
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 cup sour cream
- ½ cup milk
- 1 cup frozen peas and carrots, thawed
- 1 cup frozen corn, thawed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp italian seasoning
- ½ tsp paprika
- salt and pepper to taste
- 1 ½ cup sharp cheddar cheese, shredded
- 1 cup mozzarella, shredded
- 1 cup panko breadcrumbs
- 3 tbsps melted butter
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with cooking spray.
- Cook the egg noodles according to the package directions until al dente. Drain and set aside.
- In a large bowl, mix together the shredded chicken, both condensed soups, sour cream, milk, peas, carrots, corn, and seasonings. Stir in the cooked noodles.
- Transfer the mixture to the greased baking dish and sprinkle the cheddar and mozzarella cheeses on top.
- In a separate bowl, combine panko breadcrumbs with melted butter and mix until the crumbs are evenly coated. Sprinkle this mixture over the cheese layer.
- Bake for 25-30 minutes or until the casserole is hot and the top is golden brown. For an extra crispy layer, broil for the last 1-2 minutes, watching closely.
Notes
This casserole can be made ahead of time and refrigerated before baking. Just add an extra 5-10 minutes to your baking time when using.
Feel free to customize the vegetables based on your preference—green beans or bell peppers can be great additions for added texture and flavor.
For a lighter version, consider using low-fat sour cream and cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 90mg