Description
A creamy, cheesy casserole filled with tender rotisserie chicken, hearty egg noodles, and colorful veggies, topped with a crunchy cracker layer.
Ingredients
Scale
- 4 cups cooked rotisserie chicken, shredded
- 8 oz egg noodles, cooked and drained
- 1 cup frozen peas and carrots, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 1 cup crushed butter crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Bring a pot of salted water to a boil and cook the egg noodles until al dente, then drain.
- In a large bowl, mix together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.
- Add the shredded chicken, cooked noodles, and thawed peas and carrots to the sauce mixture and stir to combine. Fold in 1 cup of the cheddar cheese.
- Pour the mixture into the prepared baking dish, spreading it evenly, then sprinkle with the remaining 1/2 cup of cheddar cheese.
- Mix the crushed butter crackers with melted butter and sprinkle over the cheese layer.
- Bake for about 30 minutes or until the top is bubbly and lightly browned. Allow to rest for 5–10 minutes before serving.
Notes
This dish can be easily adapted for different taste preferences and dietary needs, such as using gluten-free noodles or adding more veggies.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: casserole, comfort food, chicken, easy recipes, family meals