Description
This comforting Chicken Noodle Casserole combines tender shredded chicken, egg noodles, creamy soup, and mixed vegetables baked to perfection with a golden cheese topping. It’s an easy and satisfying meal perfect for family dinners, offering a delicious blend of flavors and textures in a single dish.
Ingredients
Main Ingredients
- 12 oz. Egg noodles
- 4 cups Shredded chicken
- 2 cans Cream of chicken soup
- 1 cup Milk
- 1 cup Shredded cheddar cheese
- 2 cups Frozen mixed vegetables
Seasonings
- ½ tsp. Garlic powder
- ½ tsp. Onion powder
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Noodles: Boil the egg noodles according to package instructions until al dente. Drain thoroughly to remove excess water.
- Mix Ingredients: In a large bowl, combine the cooked noodles, shredded chicken, cream of chicken soup, milk, shredded cheddar cheese, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Toss everything until well combined.
- Assemble Casserole: Lightly grease a 9×13-inch baking dish. Spread the mixture evenly in the dish to form a uniform layer.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes to blend flavors and heat through.
- Garnish and Serve: Remove from oven, discard foil, garnish with freshly chopped parsley, and serve warm.
Notes
- Leftovers should be stored in an airtight container and refrigerated for up to 4 days or frozen for up to 2 months.
- You can prepare the casserole a day ahead and reheat it before serving for convenience.
- Ensure noodles are well drained to prevent sogginess in the casserole.
- Feel free to customize the vegetables based on your preference, using fresh or other frozen options.
