Easy Chicken Noodle Casserole Recipe
A dump-and-go chicken noodle casserole with uncooked egg noodles, canned chicken, and a creamy sauce, baked under cheddar and a buttery panko topping. No boiling, and it freezes well.
Servings 10
Equipment
- 9x13-inch baking dish
- Aluminum foil
- whisk
Ingredients
For the casserole
- 12 oz egg noodles uncooked
- 2 (12.5 oz) cans chicken drained
- 2 (10.5 oz) cans condensed cream of chicken soup
- 2 cups chicken broth
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese divided
- 1 cup frozen peas optional
For the buttery panko topping
- 3/4 cup panko breadcrumbs
- 2 tablespoons butter melted
- 1/4 cup Parmesan cheese grated
- garlic powder Pinch of
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Whisk the cream of chicken soup, chicken broth, milk, sour cream, garlic powder, onion powder, thyme, and black pepper together directly in the baking dish.
- Stir in the uncooked egg noodles, chicken, peas, and 1 cup of the cheddar. Press the noodles down into the liquid as much as possible.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove from the oven and stir thoroughly, especially around the edges.
- Cover again and bake another 15 to 20 minutes, until the noodles are tender. If they are still firm and the casserole looks dry, stir in 1/4 to 1/2 cup additional broth.
- Mix the panko, melted butter, Parmesan, and a pinch of garlic powder.
- Sprinkle the remaining 1 cup cheddar over the casserole, followed by the buttery panko.
- Bake uncovered for 8 to 10 minutes, until the cheese is melted and the topping is golden.
- Let stand 5 to 10 minutes before serving so the sauce can thicken.
Notes
Substitute about 3 cups cooked shredded chicken for the canned. To skip the canned soup, use cream of anything soup mix prepared to equal 2 cans. Leftovers keep 3 to 4 days refrigerated, or freeze baked portions up to 3 months.
