Freezer Chicken Noodle Casserole
A comforting and easy-to-make chicken noodle casserole that can be prepared ahead and frozen for convenient meals. Tender chicken, egg noodles, and creamy sauce baked to perfection.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
12 ounces egg noodles
3 cups cooked chicken, shredded
2 cups frozen mixed vegetables (carrots, peas, corn)
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 cup shredded cheddar cheese
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup crushed buttery crackers
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Cook egg noodles according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, sour cream, shredded cheddar cheese, milk, garlic powder, onion powder, black pepper, and salt. Mix well.
Add the cooked egg noodles to the mixture and gently fold until everything is evenly combined.
Transfer the mixture to a 9×13 inch casserole dish and spread evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are coated.
Sprinkle the cracker topping evenly over the casserole.
If freezing: Cover the casserole tightly with aluminum foil and freeze for up to 3 months. To bake from frozen, bake covered at 350°F (175°C) for 60-70 minutes until hot and bubbly, then uncover and bake an additional 10 minutes to brown the topping.
If baking immediately: Bake uncovered at 350°F (175°C) for 40 minutes until bubbly and golden on top.
Remove from oven and let rest for 5 minutes before serving.