Chicken Noodle Casserole Recipe -

Close-up of chicken noodle casserole with golden-brown chicken pieces, creamy sauce, and pasta topped with herbs and cheese.

Chicken Noodle Casserole Recipe

Ingredients:

2 cups cooked chicken (shredded or cubed)

3 cups egg noodles (cooked according to package directions)

1 can (10.5 oz) cream of chicken soup

1/2 cup sour cream

1 cup frozen peas (or mixed vegetables)

1 cup shredded cheddar cheese

1 medium onion (chopped)

2 cloves garlic (minced)

Salt and pepper to taste

1/2 cup breadcrumbs (optional, for topping)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).

Cook Noodles: Cook the egg noodles according to the package instructions, then drain and set them aside.

Prepare Chicken: Shred or cube your cooked chicken, whether using leftover rotisserie chicken or freshly cooked chicken breasts/thighs.

Make Sauce: In a large skillet, sauté the chopped onion and minced garlic in a bit of oil or butter over medium heat until soft and fragrant. Add the cream of chicken soup and sour cream to the skillet, stirring until well combined. Let the mixture simmer for a few minutes. Season with salt and pepper to taste.

Combine Ingredients: In a large mixing bowl, combine the cooked noodles, chicken, peas, and the creamy sauce mixture. Stir everything together until well combined.

Assemble the Casserole: Transfer the mixture to a greased casserole dish. Top with shredded cheddar cheese and optional breadcrumbs for an added crunchy texture.

Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

Serve: Remove from the oven, let it cool for a few minutes, then serve and enjoy!

Notes:

You can make this casserole ahead of time and refrigerate it for up to 24 hours before baking.

For a healthier option, use whole wheat noodles or low-fat sour cream.

Feel free to add extra vegetables like carrots, bell peppers, or spinach for added flavor and nutrition.