FamilyProof

Family-Style Chicken Noodle Casserole Recipe

By Jeff Misenti

Baked Chicken Noodle Casserole
Credit: Adobe Stock
Baked Chicken Noodle Casserole. Credit: Adobe Stock

Difficulty Level: easy

15 min Prep
30 min Cook
45 min Total
6 Servings

From its crunchy panko breadcrumb topping to its creamy filling, this chicken noodle casserole recipe is a must-bake family dinner. It includes tender egg noodles, chunks of chicken, peas, and carrots, and it’s easy to make with ingredients most people already have in the pantry or refrigerator.

The creaminess comes from the cream soups, milk, and sour cream. Plus, the buttered panko topping adds a crispy finish that makes each serving feel hearty, cozy, and comforting. Check out the ingredients and cooking steps below.

Baked Chicken Noodle Casserole Recipe Ingredients

  • 12 ounces wide egg noodles
  • 3 cups of cooked chicken, diced or shredded
  • 1 can of condensed cream of chicken soup, 10.5 ounces
  • 1 can of condensed cream of mushroom soup, 10.5 ounces
  • 1/2 cup of whole milk
  • 1/2 cup of sour cream
  • 1 cup of shredded cheddar cheese
  • 1/4 cup of frozen peas, thawed
  • 1/4 cup of frozen diced carrots, thawed
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of black pepper
  • 1/2 cup of panko breadcrumbs
  • 2 tablespoons of unsalted butter, melted
  • Nonstick cooking spray

Baked Chicken Noodle Casserole Recipe Instructions

  1. Cook the egg noodles in salted boiling water until just tender and then drain. Don’t overcook the noodles as they’ll keep cooking in the oven.
  2. In a large bowl, stir together the cream of chicken soup, cream of mushroom soup, milk, sour cream, garlic powder, onion powder, and black pepper.
  3. Add the cooked chicken, cooked noodles, peas, diced carrots, and cheddar cheese. Stir gently until everything is coated in the creamy sauce.
  4. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
  5. Spoon the mixture into the prepared baking dish and spread it out evenly.
  6. In a small bowl, mix the panko breadcrumbs with the melted butter.
  7. Sprinkle the buttered breadcrumbs over the casserole.
  8. Bake uncovered for 30 minutes, or until the sauce is hot and bubbling and the breadcrumb topping is lightly golden.
  9. Let the casserole rest for 5 minutes before serving.

Nutrition

Calories: 610cal
Carbohydrate: 54g
Protein: 38g
Fat: 26g
Cholesterol: 113mg
Sodium: 900mg