Chicken and Noodle Casserole
A comforting baked casserole combining tender chicken, noodles, and cheesy goodness, topped with crunchy crackers.
Ingredients
Pasta
- 12 ounces wide egg noodles
- 1 can cream of chicken soup (10.5-ounce can)
- 1 can cheddar cheese soup (10.75-ounce can)
- 1 cup sour cream
- ½ cup heavy cream
- ½ tablespoon onion powder
- 3 cups cooked chicken (chopped)
- 1 bag frozen peas and carrots (12 ounces)
- 1 cup shredded cheddar cheese
- 32 crackers round buttery crackers (crushed)
- 4 tablespoons butter (melted)
- to taste salt and pepper
Fresh parsley
- to taste chopped fresh parsley
Instructions
- Preheat oven to 350ºF and grease a 9x13 inch dish.
- Cook noodles until al dente, drain, and set aside.
- Mix soups, sour cream, heavy cream, and onion powder; fold in noodles, chicken, peas and carrots, and cheese.
- Transfer mixture to dish, top with crushed crackers and melted butter.
- Bake for 35-40 minutes until bubbly and golden. Garnish with parsley if desired.
Notes
For extra flavor, add a pinch of garlic powder or paprika.