So, I just made this Chicken Noodle Casserole, it’s a total lifesaver! It’s basically your classic chicken noodle soup but baked into a casserole — super easy and perfect for busy nights. I used egg noodles, shredded chicken (rotisserie works great), and mixed in some cream of chicken soup for that creamy goodness. Toss in some veggies like peas and carrots for a little extra, and you’re golden. The best part? Topping it with a crunchy layer of breadcrumbs and cheese. Bake it until it’s bubbly and golden, and boom — dinner is done! Everyone in the family loved it, and there’s enough for leftovers!
Comforting Chicken Noodle Casserole
Servings: 4
Ingredients
- 2 cups cooked chicken shredded
- 3 cups egg noodles cooked
- 1 cup frozen mixed vegetables peas, carrots, corn
- 1 can 10.5 oz cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).In a large mixing bowl, combine the shredded chicken, cooked egg noodles, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Mix well until all ingredients are evenly coated.Grease a 9×13 inch casserole dish with olive oil to prevent sticking.Pour the chicken noodle mixture into the prepared casserole dish, spreading it evenly.Sprinkle the shredded cheddar cheese on top of the mixture.Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden.Remove from the oven and let it cool for a few minutes before serving. Enjoy!
