Baked Chicken Noodle Casserole
A comforting and hearty baked chicken noodle casserole featuring tender chicken, egg noodles, creamy sauce, and melted cheese, perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
12 ounces egg noodles
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
3 cups cooked chicken, shredded
1 cup frozen peas, thawed
1 cup sliced mushrooms
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup crushed buttery crackers (such as Ritz)
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 skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 4-5 minutes until mushrooms are tender.
In a large mixing bowl, combine the cooked egg noodles, sautéed onion, garlic, and mushrooms, shredded chicken, thawed peas, cream of mushroom soup, sour cream, chicken broth, dried thyme, salt, and black pepper. Stir until well combined.
Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, mix the grated Parmesan cheese and crushed buttery crackers. Sprinkle this mixture evenly over the cheddar cheese layer.
Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it rest for 5 minutes before serving.