Dolly's Creamy Chicken Noodle Casserole
This comforting casserole combines tender chicken, creamy soups, and cheese, all topped with a crunchy layer for a perfect family meal.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded Can use leftover rotisserie chicken.
- 1 cup shredded sharp cheddar cheese Can substitute with mozzarella.
- 12 ounces wide egg noodles Any pasta shape can work in a pinch.
- 1 can (10.5 ounces) cream of chicken soup Canned version is a shortcut.
- 1 can (10.5 ounces) cream of mushroom soup Adds earthy flavor.
- 1 cup sour cream Greek yogurt can be a healthier substitute.
- 1/2 cup milk Makes the mixture silky smooth.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup crushed butter crackers or breadcrumbs Adds crunch on top.
- 2 tablespoons butter, melted Helps the topping crisp up.
- 2 tablespoons chopped fresh parsley Optional for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large pot, boil some salted water and cook the wide egg noodles until just al dente—around 7-8 minutes. Drain and set aside.
- In a big mixing bowl, whisk together the cream of chicken, cream of mushroom soups, sour cream, milk, and sharp cheddar cheese until well blended.
- Add garlic powder, onion powder, paprika, salt, and pepper. Stir until combined.
- Gently fold in the shredded chicken and the drained egg noodles until evenly coated.
- Spread the mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed butter crackers with the melted butter, then sprinkle evenly over the casserole.
- Bake for 30-35 minutes until golden brown and bubbling.
- Let it cool slightly before serving, then sprinkle with fresh parsley.
Notes
Leftovers can be covered and stored in the fridge for 3-4 days. To reheat, use the oven or microwave. This casserole can be frozen for up to 2 months.