Description
A comforting and hearty Chicken Noodle Casserole featuring tender egg noodles, shredded chicken, vibrant veggies, and a creamy blend of soups and seasonings, baked to perfection for a warm, satisfying family meal.
Ingredients
Scale
Main Ingredients
- 2 ½ cups uncooked egg noodles
- 2 cups cooked shredded chicken
- 1 package (10 ounces) frozen peas and carrots, thawed
- 1 package (10 ounces) frozen corn, thawed
- 1 cup milk
- 1 can (10 ounces) cream of chicken soup
- 1 can (10 ounces) cream of mushroom soup
Seasonings and Additions
- Salt and pepper to taste
- ½ Tablespoon dried minced onion
- 2 Tablespoons melted butter
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 375° F and generously spray a 9×13 inch baking dish with nonstick cooking spray to ensure the casserole doesn’t stick after baking.
- Cook Noodles: Bring a large pot of water to a boil and cook the egg noodles according to package directions until al dente. Drain well and set aside.
- Mix Ingredients: In a large mixing bowl, combine the cooked shredded chicken, thawed peas and carrots, thawed corn, milk, cream of chicken soup, cream of mushroom soup, dried minced onion, melted butter, garlic powder, Italian seasoning, salt, and pepper. Stir gently to blend all ingredients evenly.
- Add Noodles: Fold the cooked and drained egg noodles into the chicken and vegetable mixture, ensuring everything is well incorporated.
- Prepare for Baking: Transfer the entire mixture into the prepared baking dish. Cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake: Place the casserole in the preheated oven and bake for 30 minutes or until the casserole is heated through and bubbling around the edges.
- Rest and Serve: Remove the dish from the oven and let it stand, covered, for 5 minutes to allow the flavors to meld and the casserole to set before serving. Enjoy your warm and creamy chicken noodle casserole!
Notes
- For extra crunch, sprinkle breadcrumbs or crushed crackers on top before baking.
- Use cooked rotisserie chicken as a quick shortcut.
- Feel free to substitute cream of mushroom soup with cream of celery or cream of broccoli for varied flavors.
- To make it lower in fat, substitute milk with skim milk and use reduced-fat soups.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
