Easy Creamy Chicken Noodle Casserole with Crunchy Topping
Make this comforting, family-friendly chicken noodle casserole using rotisserie chicken for a quick weeknight meal. It features tender egg noodles in a rich, creamy sauce, finished with a satisfyingly crisp topping.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken (use rotisserie chicken for speed)
- 12 ounces egg noodles
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (Panko recommended for crunch)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Cook the egg noodles according to package directions until they are al dente. Drain the noodles well and place them in a large bowl.
- Add the shredded chicken and frozen mixed vegetables to the bowl with the noodles.
- In a separate bowl, whisk together the cream of chicken soup, cream of mushroom soup, milk, onion powder, and garlic powder until smooth.
- Pour the creamy sauce mixture over the noodles, chicken, and vegetables. Stir gently until everything is evenly coated.
- Stir in half of the shredded cheddar cheese into the noodle mixture.
- Transfer the entire mixture into the prepared baking dish.
- In a small bowl, combine the breadcrumbs and the remaining half cup of cheddar cheese. Drizzle the melted butter over the breadcrumb mixture and toss until the crumbs are coated.
- Sprinkle the buttered breadcrumb and cheese topping evenly over the casserole.
- Bake for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp.
- Let the casserole rest for 5 minutes before you serve it hot.
Notes
- For a richer flavor base, sauté 1/2 cup of chopped onion and 1 clove of minced garlic in 1 tablespoon of butter before mixing the sauce ingredients.
- This casserole is freezer-friendly; assemble it completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator and add 10-15 minutes to the baking time.
- If you prefer a stronger cheese flavor, substitute one of the cream soups with a can of condensed cheddar cheese soup.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 3
- Protein: 28
- Cholesterol: 85