Chicken Noodle Casserole Freezer Meal
A comforting and easy-to-make chicken noodle casserole that can be prepared ahead and frozen for convenient meals. Tender chicken, egg noodles, creamy sauce, and cheese baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 1x
Ingredients
12 ounces egg noodles
2 cups cooked chicken, shredded
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10.5 ounces) condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Instructions
Preheat the 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 shredded cooked chicken, thawed peas, shredded cheddar cheese, cream of mushroom soup, cream of chicken soup, sour cream, milk, chopped onion, minced garlic, salt, black pepper, and dried thyme. Mix well to combine.
Add the cooked egg noodles to the mixture and gently fold until everything is evenly incorporated.
Transfer the casserole mixture into a greased 9×13 inch baking dish and spread evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the cracker topping evenly over the casserole.
Cover the casserole tightly with aluminum foil.
To freeze: Place the covered casserole in the freezer. When ready to bake, thaw overnight in the refrigerator.
Bake the casserole uncovered at 350°F (175°C) for 35 to 40 minutes or until the topping is golden brown and the casserole is heated through.
Remove from the oven and let it rest for 5 minutes before serving.