Ingredients
- 12 ounces egg noodles
- 3 cups cooked chicken shredded or chopped
- 1 can 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 cup frozen peas and carrots thawed
- 1 cup shredded cheddar cheese
- ½ cup diced onion
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
Instructions
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Cook The Noodles
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Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until just tender.
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Drain well and set aside.
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Make The Creamy Sauce
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Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a large bowl, whisk together the cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, dried parsley, salt, and black pepper until smooth.
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Combine Everything
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Add the cooked noodles, chicken, peas and carrots, diced onion, and shredded cheddar cheese to the bowl.
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Gently stir until the noodles and chicken are evenly coated with the creamy mixture.
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Assemble The Casserole
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Transfer the mixture to the prepared baking dish and spread it into an even layer.
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In a small bowl, combine the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the mixture evenly over the top of the casserole.
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Bake
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Bake uncovered for 25–30 minutes, or until the casserole is hot and bubbling around the edges and the topping is lightly golden.
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Let it rest for 5 minutes before serving.
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Recipe Notes
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For the best texture, don’t overcook the noodles before baking since they’ll continue cooking in the oven. Rotisserie chicken works especially well when you want to make this casserole quickly.
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Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or reheat the casserole gently in the oven.
Nutrition
Serving: 6g
