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Amberly Vahn

Hearty Chicken Noodle Casserole for Cozy Nights

This Chicken Noodle Casserole combines layers of shredded chicken, egg noodles, and a creamy sauce for a warm, inviting meal perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Protein and Noodles
  • 3 cups cooked chicken, shredded Use rotisserie for ease
  • 8 ounces egg noodles Preferably wide for a heartier bite
Base Ingredients
  • 1 can (10.5 ounces) cream of chicken soup Or homemade if you’re feeling adventurous
  • 1 cup sour cream For that luscious creaminess
  • 1 cup frozen mixed vegetables Peas, carrots, and corn add color
Seasonings and Cheese
  • 1 tsp. garlic powder Or 2 cloves fresh garlic, minced for more depth
  • 1 tsp. onion powder For that essential savory flavor
  • 1 cup shredded cheddar cheese Because cheese makes everything better
  • 1/2 tsp. black pepper To enhance all those flavors
  • 1 tsp. salt Adjust according to your taste

Equipment

  • Large pot For cooking noodles
  • Large mixing bowl
  • 9x13-inch baking dish For baking the casserole

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large pot of salted boiling water, cook the egg noodles until al dente. Drain and set aside.
  3. In a large mixing bowl, combine cream of chicken soup, sour cream, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
  4. Stir in shredded chicken, frozen vegetables, and cooked egg noodles. Enjoy the savory aromas!
  5. Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
  6. Sprinkle the shredded cheddar cheese on top of the casserole.
  7. Bake for about 30 minutes, or until bubbly and the cheese is melted.
  8. Let cool for a few minutes before serving.

Notes

Make ahead and store in the fridge for a day before baking.