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Chicken Noodle Soup Casserole

Chicken Noodle Soup Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 oz wide egg noodles
  • 2 cups cooked shredded chicken
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 cup frozen peas and carrots
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup crushed butter crackers
  • 2 tbsp unsalted butter, melted

Method
 

  1. Preheat oven to 375°F (190°C). Cook noodles in salted boiling water until just tender, 6 to 8 minutes. Drain and set aside.
  2. Whisk soup, sour cream, milk, garlic powder, salt, and pepper until smooth. Fold in chicken and frozen peas and carrots.
  3. Stir in drained noodles until well coated. Transfer to a 9x13-inch baking dish. Toss cracker crumbs with melted butter and sprinkle on top.
  4. Bake uncovered 25 to 30 minutes until bubbly and golden. Cool 5 minutes, then serve.

Notes

Let the casserole rest for 5 minutes after baking so it firms up and slices neatly. If your crackers are unsalted, add a pinch of salt to the crumb mixture.