Hearty Chicken and Noodle Bake

A comforting and filling casserole loaded with tender chicken, al dente noodles, and a creamy sauce baked to perfection. Perfect for family dinners or potluck gatherings.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

2 lbs cooked chicken breast, cubed

8 oz egg noodles

1 can (10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of chicken soup

1 cup sour cream

1 cup frozen peas and carrots, thawed

1 cup shredded cheddar cheese

1/2 cup milk

1/2 cup breadcrumbs

2 tbsp olive oil

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F.

2. Cook egg noodles according to package instructions until al dente and drain.

3. In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.

4. Add the cooked chicken, noodles, and thawed peas and carrots to the mixture and stir well.

5. Transfer the mixture to a greased 9x13 inch baking dish and spread evenly.

6. Sprinkle shredded cheddar cheese over the top.

7. In a small bowl, mix breadcrumbs with olive oil and sprinkle evenly on top of the cheese layer.

8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.

9. Allow to cool for a few minutes before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat portions in the oven at 350°F for about 15 minutes or until heated through. Alternatively, microwave on medium power for 2-3 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.