Description
This comforting Chicken Noodle Casserole combines tender egg noodles, shredded chicken, and a medley of peas, carrots, and corn in a creamy, savory sauce made with cream of chicken and mushroom soups. Baked to perfection with a blend of herbs and spices, this easy-to-make casserole is perfect for a family-friendly dinner or potluck.
Ingredients
Scale
Pasta
- 2 ½ cups uncooked egg noodles
Protein & Vegetables
- 2 cups cooked shredded chicken
- 1 package (10 ounces) frozen peas and carrots, thawed
- 1 package (10 ounces) frozen corn, thawed
Wet Ingredients & Seasonings
- 1 cup milk
- 1 can (10 ounces) cream of chicken soup
- 1 can (10 ounces) cream of mushroom soup
- Salt and pepper, to taste
- 1/2 Tablespoon dried minced onion
- 2 Tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook Noodles: Boil the egg noodles according to the package directions until al dente, then drain the water thoroughly to avoid sogginess.
- Mix Ingredients: In a large bowl, combine the cooked shredded chicken, thawed peas and carrots, thawed corn, milk, cream of chicken soup, cream of mushroom soup, salt, pepper, dried minced onion, melted butter, garlic powder, and Italian seasoning. Stir the cooked noodles into this mixture gently to combine everything evenly without breaking the noodles.
- Assemble Casserole: Pour the combined mixture into the prepared baking dish, smoothing it out evenly. Cover the dish tightly with foil to keep moisture in while baking.
- Bake: Bake in the preheated oven for 30 minutes or until the mixture is heated through and bubbly around the edges.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5 minutes to set before serving. Enjoy your warm, creamy chicken noodle casserole!
Notes
- Use cooked shredded chicken from leftover rotisserie chicken or poach chicken breasts for convenience.
- Feel free to substitute frozen mixed vegetables with fresh alternatives for added texture.
- For a crispier topping, add breadcrumbs or shredded cheese on top before baking (optional).
- If preferred, substitute the cream soups with homemade cream sauce to reduce sodium and preservatives.
- This casserole can be prepared ahead and refrigerated before baking—just add extra 5-10 minutes to baking time if baking cold.
