Description
ย This Chicken Noodle Casserole is a classic comfort food that’s easy to make and perfect for a crowd! Tender egg noodles, shredded chicken, and mixed vegetables are baked in a creamy sauce with a crispy breadcrumb topping. It’s a simple and satisfying dish that’s great for a potluck, family dinner, or a cozy night in.
Ingredients
Units
Scale
- 2 cups egg noodles, cooked al dente
- 2 (10.75 oz) cans condensed cream of mushroom soup
- 1/2 cup half and half (or your choice of milk)
- 1/2 cup diced yellow onion
- 2 cups cooked chicken, shredded or diced
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 (20 oz) bag frozen mixed vegetables, thawed
- 1 cup breadcrumbs (such as panko or crushed Ritz crackers)
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat and Combine: Preheat oven to 350ยฐF (177ยฐC). In a large casserole dish, combine cooked noodles, cream of mushroom soup, half and half, onion, chicken, garlic powder, oregano, parsley, onion powder, poultry seasoning, salt, pepper, and thawed mixed vegetables. Mix well and spread evenly in the dish.
- Top and Bake: Layer breadcrumbs over the casserole, then sprinkle with Parmesan cheese. Bake uncovered for 35 minutes, or until golden brown and bubbly around the edges.
Notes
- You can use any type of cooked chicken you prefer, such as rotisserie chicken or leftover baked chicken.
- If you don’t have half and half, you can substitute with whole milk or your preferred milk alternative.
- Feel free to adjust the amount of spices to your liking.
- For a richer flavor, you can add a tablespoon of butter to the casserole before baking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg