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.
Servings: 6 people
Calories: 561kcal
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
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: 1.75cup | Calories: 561kcal | Carbohydrates: 50g | Protein: 32g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 137mg | Sodium: 848mg | Potassium: 408mg | Fiber: 3g | Sugar: 4g | Vitamin A: 849IU | Vitamin C: 10mg | Calcium: 342mg | Iron: 3mg