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Chicken Noodle Casserole
There’s comfort in every bite with this Chicken Noodle Casserole. Tender chicken, hearty noodles, and creamy goodness makes for a satisfying classic reimagined.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
main dish
Cuisine:
American
Keyword:
casserole, chicken
Servings:
6
people
Calories:
561
kcal
Author:
An Easy Budget Recipes Original!
Cost:
$8.90
Equipment
saucepan
Collander
Measuring cups and spoons
whisk
mixing bowl
13x9-inch baking dish
Ingredients
12
oz
bag uncooked egg noodles
2
cups
cooked chicken
diced or shredded
10.5
oz
can condensed cream of chicken soup
undiluted
½
cup
sour cream
⅓
cup
milk
whole or 2%
½
teaspoon
garlic powder
½
teaspoon
onion powder
½
teaspoon
salt
¼
teaspoon
black pepper
1
cup
frozen peas
thawed
2
cups
shredded sharp cheddar cheese
divided
US Customary
-
Metric
Instructions
COOK NOODLES:
Cook noodles according to package direction, drain, and set aside.
PREP OVEN AND BAKING DISH:
Move the oven rack to the middle position.
Preheat the oven to 350 degrees F.
Lightly coat a 13x9 baking dish with cooking spray.
PUT IT TOGETHER:
Whisk together soup, sour cream, milk, and seasonings in a large bowl.
Stir in the chicken, cooked noodles, peas, and 1 cup cheese until well blended.
Pour into a prepared baking dish, and spread evenly.
Sprinkle it with remaining shredded cheese.
BAKE:
Cover with foil and bake for 20-25 minutes.
Remove from the oven, take the foil off, and return to the oven for 5-10 minutes or until the cheese is melted and the casserole is bubbly.
SERVE:
Remove from the oven and serve immediately.
Notes
Store leftovers in the refrigerator.
Nutrition
Serving:
1.75
cup
|
Calories:
561
kcal
|
Carbohydrates:
50
g
|
Protein:
32
g
|
Fat:
26
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.03
g
|
Cholesterol:
137
mg
|
Sodium:
848
mg
|
Potassium:
408
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
849
IU
|
Vitamin C:
10
mg
|
Calcium:
342
mg
|
Iron:
3
mg