Description
This Chicken Noodle Casserole is a creamy, comforting, and cozy dish perfect for a quick family meal. It features tender egg noodles, shredded chicken, and a flavorful mixture of cream of chicken soup, sour cream, and vegetables, all baked to warm perfection.
Ingredients
Pasta
- 16 ounces dried egg noodles
Vegetables
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 12 ounces frozen peas and carrots, thawed
Protein
- 2 cups cooked, shredded chicken
Other
- 2 tablespoons butter
- 10.75 ounces cream of chicken soup
- 1 cup sour cream
- 2 teaspoons spicy brown mustard
- 2 teaspoons salt
- 1 teaspoon cracked pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the casserole.
- Cook Noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles and transfer them to a large mixing bowl.
- Prepare Aromatics: While the noodles cook, dice the onion and mince the garlic for the flavor base.
- Sauté Onion and Garlic: Heat the butter in a small skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: Add the sautéed onion and garlic to the bowl with the noodles. Then add the cooked shredded chicken, cream of chicken soup, sour cream, thawed peas and carrots, spicy brown mustard, salt, and cracked pepper. Stir well until all ingredients are fully combined.
- Assemble and Bake: Spoon the mixture into a 9×13 inch baking dish, spreading it evenly. Bake in the preheated oven for 15 minutes or until the casserole is heated through and bubbly.
Notes
- To save time, use rotisserie chicken or leftover cooked chicken.
- You can substitute frozen mixed vegetables for peas and carrots as desired.
- For a crispy topping, sprinkle crushed crackers or breadcrumbs with a little melted butter before baking.
- Adjust salt and pepper to taste, especially if your soup is already salted.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
