Ingredients
- 12 oz wide egg noodles
- 3 cups cooked chicken, shredded
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 cup frozen peas and carrots
- 1 cup cheddar cheese, shredded
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and black pepper to taste
- 1 cup crushed potato chips or bread crumbs
- 2 tbsp butter, melted
Instructions
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Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
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Cook egg noodles according to package directions, undercooking by 1 minute. Drain and set aside.
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In a large bowl, mix cream of chicken soup, sour cream, and milk until smooth.
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Add shredded chicken, peas and carrots, 1/2 cup cheddar cheese, onion, garlic, thyme, parsley, salt, and pepper. Stir to combine.
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Fold in cooked noodles, ensuring they’re well coated.
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Transfer mixture to the prepared baking dish.
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In a small bowl, mix crushed potato chips or bread crumbs with melted butter.
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Sprinkle remaining 1/2 cup cheddar cheese over the casserole, then top with the chip/breadcrumb mixture.
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Bake for 25-30 minutes until bubbly and golden brown on top.
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Let stand for 5 minutes before serving.
Scoop into this Chicken Noodle Casserole and let the creamy, savory goodness transport you to the heart of comfort food paradise! Each forkful delivers tender chicken, perfectly cooked noodles, and a medley of vegetables, all embraced by a velvety sauce and topped with a crispy, cheesy crust. It’s like your favorite chicken noodle soup and cozy casserole had a delicious love child. Whether you’re feeding a hungry family, looking for the perfect potluck dish, or just craving a warm, satisfying meal, this casserole hits all the right notes. So preheat that oven, grab your biggest mixing bowl, and get ready to create a dish that’ll have everyone coming back for seconds – and maybe thirds!
