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Chicken Egg Noodle Casserole

Creamy Chicken Egg Noodle Casserole Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 12 oz wide egg noodles
  • 3 cups cooked chicken, shredded
  • 2 (10.5 oz) cans cream of chicken soup
  • 1 cup whole milk
  • ½ cup sour cream
  • 1 cup frozen peas
  • 1½ cups shredded sharp cheddar cheese
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter, melted

Method
 

  1. Preheat oven to 375°F (190°C). Boil noodles in salted water until just al dente, about 6 minutes, then drain.
  2. In a large bowl, stir together soup, milk, sour cream, garlic powder, salt, and pepper. Fold in chicken, peas, and cheddar.
  3. Add drained noodles to the bowl and toss to coat. Transfer to a greased 9×13-inch baking dish and spread evenly.
  4. Toss panko with melted butter and a pinch of salt. Sprinkle over casserole. Bake 25 minutes until golden and bubbling. Serve hot.

Notes

Let the casserole sit for 5 minutes after baking so it sets up nicely for serving. For a heartier version, add an extra cup of shredded cheddar to the topping before the breadcrumbs.