Here’s a classic, comforting noodle casserole recipe—creamy, cheesy, and easy to make:
Cheesy Chicken Noodle Casserole
Serves: 4–6
Ingredients
- 8 oz (225 g) egg noodles
- 2 cups cooked chicken, shredded (rotisserie works well)
- 1 cup frozen peas and carrots (or other mixed vegetables)
- 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
- 1/2 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons butter (for topping, optional)
Instructions
- Cook the noodles
- Boil noodles according to package directions until al dente. Drain and set aside.
- Preheat oven
- Set to 350°F (175°C).
- Prepare the casserole mixture
- In a large bowl, mix cooked noodles, shredded chicken, vegetables, cream soup, milk, cheddar, garlic powder, salt, and pepper.
- Assemble
- Pour mixture into a greased 9×13-inch baking dish.
- Sprinkle remaining cheese on top.
- Optional: Mix breadcrumbs with melted butter and sprinkle over cheese for a crunchy topping.
- Bake
- Bake uncovered for 25–30 minutes, until bubbly and golden on top.
- Serve
- Let sit 5 minutes before serving.
💡 Tips:
- Swap vegetables with broccoli, mushrooms, or bell peppers.
- For a creamier casserole, add a little sour cream or cream cheese to the mixture.
- You can also make this ahead and refrigerate for a few hours before baking.
If you want, I can also give a southern-style version with fried onions on top that’s extra crispy and flavorful.
Do you want me to do that?
