Ingredients
Scale
- 3 cups cooked chicken (shredded) – Rotisserie chicken works great.
- 3 cups egg noodles – About 6 oz dry.
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream – Can substitute with Greek yogurt.
- 1 cup shredded cheddar cheese – Use any cheese of your choice.
- 1 cup frozen mixed vegetables – Include peas, carrots, corn, and green beans.
- 1/2 cup milk – Any type of milk or a non-dairy alternative.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika – Adds flavor and color.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed buttery crackers – Like Ritz for topping.
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13 inch casserole dish.
- Cook noodles according to package directions; drain well.
- In a large bowl, mix together shredded chicken, noodles, cream of chicken soup, sour cream, milk, cheese, vegetables, and seasonings until fully combined.
- Spread the mixture evenly into the prepared baking dish.
- Combine crushed crackers with melted butter, then sprinkle evenly over the casserole.
- Bake uncovered for 25–30 minutes, until hot and bubbly with a golden topping.
- Cool slightly before serving.
Notes
For a creamier texture, consider using freshly shredded cheese. Adjust seasoning to prevent blandness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: casserole, chicken, comfort food, easy recipes, weeknight dinners