Dolly’s Creamy Chicken Noodle Casserole
A creamy, comforting casserole with tender chicken, fluffy noodles, and a rich sauce topped with a buttery crunch.
Servings: 6 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 3 cups Cooked chicken, shredded or diced
- 8 oz Wide egg noodles, cooked and drained
- 1 can (10.5 oz) Cream of chicken soup
- 1 can (10.5 oz) Cream of mushroom soup
- 1 cup Sour cream
- 1/2 cup Milk
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Salt and pepper, to taste
- 1 1/2 cups Shredded cheddar cheese, divided
- 1 cup Frozen peas and carrots (optional)
- 1/2 cup Crushed Ritz crackers or buttered breadcrumbs
- 2 tablespoons Melted butter
- Chopped parsley, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, combine the cooked chicken, cooked egg noodles, cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until fully combined and creamy.
- Fold in the frozen peas and carrots for extra color and nutrition, if using. Season the mixture with salt and pepper to taste.
- Pour the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
- In a small bowl, mix the crushed Ritz crackers or breadcrumbs with the melted butter until well combined. Sprinkle this mixture over the casserole for a crunchy, golden topping.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is lightly browned.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving if desired.
Notes
For the creamiest casserole, don’t overbake. You can use rotisserie chicken for convenience. Try swapping veggies to suit your taste.