Save A comforting casserole combining tender noodles, creamy chicken soup, and melty cheese, baked to golden perfection for an easy and satisfying family meal.
I first served this to my family on a chilly evening, and it quickly became a requested staple for cozy dinners.
Ingredients
- Pasta: 12 oz (340 g) egg noodles
- Protein & Dairy: 2 cups (about 250 g) cooked chicken, shredded or diced, 1 cup (115 g) shredded cheddar cheese, 1/2 cup (50 g) grated Parmesan cheese, 2 cups (480 ml) whole milk, 1/2 cup (120 ml) sour cream, 2 cans (10.5 oz/300 g each) condensed cream of chicken soup
- Vegetables: 1 cup (150 g) frozen peas, 1 cup (120 g) diced carrots (fresh or frozen), 1/2 cup (75 g) diced onion
- Seasonings: 2 cloves garlic, minced, 1 tsp dried thyme, 1/2 tsp black pepper, 1/2 tsp salt (adjust to taste), 2 tbsp chopped fresh parsley (optional, for garnish)
- For Topping: 1 cup (50 g) fresh breadcrumbs, 2 tbsp unsalted butter, melted
Instructions
- Preheat oven:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook noodles:
- Cook the egg noodles in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- Sauté vegetables:
- In a large skillet, sauté the onion and carrots over medium heat for 4 5 minutes until softened. Add the garlic and cook for 1 minute more.
- Mix soup base:
- In a large mixing bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Add ingredients:
- Add the cooked chicken, sautéed vegetables, peas, cheddar cheese, Parmesan, thyme, salt, and pepper to the bowl. Stir to combine.
- Combine noodles:
- Fold in the cooked noodles until well mixed.
- Assemble casserole:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Prepare topping:
- In a small bowl, combine breadcrumbs with melted butter and sprinkle over the casserole.
- Bake:
- Bake for 30 35 minutes, until the top is golden and the filling is bubbling.
- Serve:
- Remove from the oven, let stand for 5 minutes, then garnish with parsley and serve.
Save This recipe has created many wonderful family memories around the dinner table with laughter and full plates.
Required Tools
Large pot, Large skillet, Mixing bowls, Whisk, 9x13-inch (23x33 cm) baking dish, Measuring cups & spoons
Allergen Information
Contains Wheat (noodles, breadcrumbs), Milk (cheese, milk, sour cream, soup), Egg (noodles may contain egg). Condensed soup may contain soy and gluten check labels for dietary needs.
Nutritional Information
Calories: 440, Total Fat: 18 g, Carbohydrates: 42 g, Protein: 27 g (per serving)
Save Your baked cream of chicken noodle soup pasta is now ready to impress. Enjoy the comfort and flavors of this easy, satisfying meal.
Kitchen Tips & Answers
- → Can I use rotisserie chicken for this casserole?
Yes, rotisserie chicken works well and saves prep time without sacrificing flavor.
- → What kind of noodles are best for this dish?
Egg noodles are ideal as they hold the creamy sauce and bake nicely without falling apart.
- → How do I achieve a crispy topping?
Mix breadcrumbs with melted butter and sprinkle evenly over the casserole before baking to create a golden, crispy crust.
- → Can I add extra vegetables?
Absolutely. Sautéed mushrooms or bell peppers can be added for additional flavor and texture.
- → Is it possible to make it ahead of time?
You can assemble the casserole in advance, refrigerate, and bake just before serving for convenience.