Creamy Chicken Noodle Casserole Delight
A comforting and creamy chicken noodle casserole perfect for family gatherings and chilly evenings.
Ingredients
Main Ingredients
- 2 cups cooked rotini or egg noodles (drained)
- 2 cups cooked, shredded chicken breast (preferably Halal)
- 1 can condensed cream of chicken soup 10.5 oz
- 1/2 cup sour cream can substitute with Greek yogurt for a lighter option
- 1 cup shredded cheddar cheese
- 1/2 cup frozen peas optional
Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Topping
- 1/4 cup breadcrumbs for topping, optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the rotini or egg noodles in a large pot of salted boiling water until al dente, then drain and set aside.
- In a large mixing bowl, combine the cooked chicken, condensed cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir until well blended.
- Gently fold the drained noodles into the chicken mixture until everything is coated.
- If using, add the frozen peas.
Assembly
- Grease a 9x13 inch baking dish and pour the chicken and noodle mixture into the dish, spreading it evenly.
- Sprinkle shredded cheddar cheese over the top and add a layer of breadcrumbs if desired.
Baking
- Bake in the preheated oven for about 30 minutes, or until the cheese is melted, bubbly, and the top is golden brown.
- Allow to cool slightly before serving.
Notes
For best results, do not overcook the noodles. If the top browns too quickly while baking, cover it loosely with aluminum foil. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a 350°F oven for 20-25 minutes.