Creamy Chicken Noodle Casserole
What Started it all:
Canned chicken, egg noodles
This comforting dish combines the convenience of canned chicken and egg noodles with a creamy sauce, making it a perfect meal for a busy weeknight or a cozy weekend dinner. It's simple to prepare and sure to please the whole family!
Ingredients
- 2 cans of chicken (12.5 oz each), drained
- 8 oz egg noodles
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil (for greasing the baking dish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the drained canned chicken, cooked egg noodles, frozen mixed vegetables, cream of chicken soup, sour cream, half of the shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.
- Grease a 9x13 inch baking dish with olive oil.
- Pour the chicken and noodle mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining shredded cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.
- Remove from the oven and let it cool for a few minutes before serving.
Enjoy this creamy chicken noodle casserole with a side salad or some crusty bread for a complete meal. It's a simple, hearty dish that brings comfort to any table!