Chicken Noodle Casserole is a classic comfort food for a cozy family dinner. This hearty casserole combines tender egg noodles, savory chicken, creamy sauce, and vegetables, all baked together until golden brown and bubbly.
To make this casserole, cooked egg noodles are mixed with a rich and creamy blend of cream of chicken soup, mayo, milk, shredded cheddar cheese, finely chopped onion, frozen peas and carrots, garlic powder, and a sprinkle of salt and pepper. Diced cooked chicken is added to the mixture, making it a filling meal.
The casserole is baked in the oven until it’s hot and bubbly, with a golden-brown top. It’s garnished with fresh parsley, adding a touch of color and flavor. This recipe is easy and perfect for a busy weeknight dinner or a potluck gathering with friends and family.
Total Time: 40 mins
Servings: 6 servings
Ingredients:
12 ounces of egg noodles, cooked and drained
2 cans of cream chicken soup
1/2 cup of mayonnaise
1 cup of milk
3 cups of cooked, diced chicken
1 cup of shredded cheddar cheese
1/2 cup of finely chopped onion
1 cup of frozen peas and carrots
1/2 teaspoon of garlic powder
Salt and pepper, to taste
2 tablespoons of chopped parsley
Instructions:
Preheat your oven to 350F degrees and spray a 9×13 baking dish with non-stick cooking spray.
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, mayonnaise, milk, shredded cheese, chopped onion, frozen peas and carrots, garlic powder, and a pinch of salt and pepper. Stir everything together until well combined.
Gently fold in the cooked egg noodles and mix until evenly distributed.
Transfer the noodle mixture to the prepared baking dish.
Bake uncovered for 30-35 minutes or until the casserole is hot and bubbly and the top is golden brown.
Garnish with chopped parsley and serve hot.