Chicken Noodle Casserole - A creamy comforting dish that comes together easily by using leftover or rotisserie chicken. Change up the vegetables to suit your own preference.
Photos edited 11/17/16. Recipe originally published on 6/5/13.
Sometimes you just want to throw all those fancy schmancy dinner recipes out the window and make a good old fashioned, creamy casserole just like you used to eat as a kid. This chicken noodle casserole is a snap to assemble and only bakes for 25 minutes, so it's easily a good weeknight meal.
I used peas but you could totally substitute mixed vegetable or carrots, really anything your family will eat. The veggies will be swimming in so much creamy goodness, your kids won't even realize they're eating veggies.
Related: Green Bean Casserole (cheddar cheese & real mushrooms)
Steps to make this casserole are easy:
- Cook Noodles
- Mix together noodles and all other ingredients
What are some of your other favorite comfort dishes that remind you of childhood?
Related: One Pot Tortellini & Ground Beef Skillet Casserole
Chicken Noodle Casserole - Just Like Grandma's
- 6 oz egg noodles
- 15 oz cooked chicken leftover, canned or rotisserie, diced
- 1 C frozen peas defrosted
- ½ C sour cream
- 1 10.5 oz can condensed cream of chicken soup
- ¾ C milk I use 1%
- ½ C sharp cheddar cheese shredded
- 1 teaspoon seasoned salt
- ½ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ¼ C dry seasoned breadcrumbs
- 1 T butter melted
- 2 T parmesan cheese grated
- Preheat oven to 400 and prepare an 8x8 baking dish with butter or non-stick spray.
- Prepare noodles according to package instruction, except undercook them by about 2 minutes. Drain and set aside.
- In a large bowl, combine soup, sour cream, milk, cheese and seasonings. Fold in chicken and peas and finally the cooked noodles.
- Transfer mixture into prepared baking dish.
- In a small bowl, combine all topping ingredients and then sprinkle over noodle mixture.
- Bake at 400 for 25 minutes until crumbs are browned and casserole is bubbly.
This recipe inspired by both my childhood and Betty Crocker.
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