Description

This Creamy Chicken Noodle Casserole is a comforting, hearty dish combining tender shredded chicken, wide egg noodles, and a creamy sauce made from cream of chicken and mushroom soups, sour cream, and milk. Mixed with peas and carrots, and topped with melted Colby Jack cheese and optional crunchy Ritz crackers, this casserole makes for a perfect easy weeknight dinner or family gathering meal.

Ingredients

Protein and Pasta

3 cups cooked chicken, shredded
12 oz wide egg noodles

Vegetables

16 oz frozen peas and carrots (about 2 cups)

Sauce

10.5 oz cream of chicken soup
10.5 oz cream of mushroom soup
8 oz sour cream
1 cup milk
1 tsp garlic salt
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

Toppings

2 cups shredded Colby Jack cheese
1/2 cup crushed Ritz crackers (optional for crunch)
chopped fresh parsley (optional for garnish)

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish to prevent sticking.
Cook Noodles: Boil the wide egg noodles in salted water according to package instructions until they are al dente. Drain well and set aside.
Make the Sauce: In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic salt, onion powder, salt, and black pepper until smooth and well combined.
Combine Ingredients: Add the cooked noodles, frozen peas and carrots, and shredded chicken into the bowl with the sauce. Stir thoroughly to ensure everything is evenly coated.
Transfer to Baking Dish and Add Cheese: Pour the combined mixture into the greased baking dish and spread evenly. Sprinkle the shredded Colby Jack cheese evenly over the top.
Bake the Casserole: Place the casserole in the oven and bake uncovered for 25 to 30 minutes, or until the cheese is melted and bubbly. If using, add the crushed Ritz crackers on top during the last 10 minutes of baking to add a crunchy topping.
Finish and Serve: Remove the casserole from the oven and let it stand for 5 minutes. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!

Notes

You can substitute the frozen peas and carrots with fresh vegetables if preferred; just steam or blanch them before adding to the casserole.
For a lower-fat version, use reduced-fat sour cream and milk.
Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Adding the crushed crackers in the last 10 minutes ensures they retain their crunch without burning.
Feel free to swap Colby Jack cheese with cheddar or a cheese blend for variation.