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Easy Chicken Noodle Casserole

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A comforting and creamy chicken noodle casserole infused with nostalgia, perfect for weeknight dinners.

Ingredients

Scale
  • 12 ounces egg noodles, cooked and drained
  • 3 cups cooked shredded chicken
  • 1 can (10.5 ounces) condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 cup frozen peas and carrots, thawed
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup crushed butter crackers or breadcrumbs (optional)
  • Melted butter, as needed

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
  3. Add the shredded chicken, thawed peas, carrots, and 1 cup of shredded cheddar cheese to the bowl. Stir well to combine.
  4. Gently fold in the cooked egg noodles until every strand is coated.
  5. Spread the noodle mixture evenly into the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Optionally, toss crushed butter crackers with melted butter and sprinkle over the surface.
  7. Bake uncovered for 25 to 30 minutes, or until bubbling and golden brown.
  8. Let cool for 5 minutes before serving.

Notes

Use rotisserie chicken for quicker prep. Adjust seasonings to taste before baking.

Nutrition

Find it online: https://lunarecipez.com/easy-chicken-noodle-casserole/

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