Chicken Noodle Casserole
Chicken Noodle Casserole is a comforting, family-friendly dish packed with tender chicken, egg noodles, vegetables, and a creamy sauce. Baked until golden and bubbly, this easy casserole is perfect for busy weeknights or cozy dinners at home.
Servings 6
Equipment
- Large pot
- Colander
- Large bowl
- Silicone spoon
- Measuring cups and spoons
- Small bowl
- greased 9x13 inch baking dish
Ingredients
- 8 oz egg noodles slightly cooked
- 2 cups shredded and cooked chicken
- 2 - 10.5 oz cans cream of chicken soup
- 1 ½ cups milk
- 1 cup cheddar cheese shredded
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- ¼ tsp salt
- 12 oz frozen mixed vegetables thawed
- 1 sleeve Ritz Crackers
- 2 tbsp butter melted
- Green onions to garnish
Instructions
- Preheat the oven to 375 degrees.
- Cook noodles in boiling water for 7 minutes.
- In the meantime, add the cream of chicken soup, milk, cheese, and seasonings to a large bowl and stir to combine.
- Fold in the noodles, chicken, and vegetables, then pour into a greased 9x13 inch baking dish.
- Crush the crackers and then mix with the melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 30 minutes.
- Top with green onions, and serve.
Notes
Store leftover Chicken Noodle Casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and warm it in the oven at 350 degrees until hot. If the noodles have thickened up in the fridge, stir in a small splash of milk before reheating.