Dolly’s Creamy Chicken Noodle Casserole
Ingredients:
3 cups cooked chicken, shredded or diced
8 oz wide egg noodles, cooked and drained
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1 ½ cups shredded cheddar cheese (divided)
1 cup frozen peas and carrots (optional)
1/2 cup crushed Ritz crackers or buttered breadcrumbs
2 tablespoons melted butter
Chopped parsley, for garnish (optional)
Directions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
Add in the cooked chicken, cooked egg noodles, peas and carrots (if using), and 1 cup of shredded cheddar cheese. Stir until everything is well combined.
Pour the mixture into the prepared baking dish and spread evenly.
Top with the remaining 1/2 cup of cheddar cheese.
In a small bowl, mix crushed crackers or breadcrumbs with melted butter and sprinkle over the casserole.
Bake uncovered for 30–35 minutes, or until hot, bubbly, and golden on top.
Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 490 kcal | Servings: 6 servings