Dolly's Creamy Chicken Noodle Casserole
A rich and creamy casserole featuring tender shredded chicken and wide egg noodles, topped with a golden brown buttery crunch.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded Rotisserie chicken works wonders here.
- 1 cup shredded sharp cheddar cheese The sharpness adds a delightful zing.
- 12 ounces wide egg noodles These hold the sauce beautifully.
- 1 can (10.5 ounces) cream of chicken soup Provides deep flavor and creaminess.
- 1 can (10.5 ounces) cream of mushroom soup Adds an earthy note that complements the chicken.
- 1 cup sour cream For that oh-so-creamy texture.
- 1/2 cup milk Lightens up the mixture.
- 1/2 teaspoon garlic powder Brings warmth and depth.
- 1/2 teaspoon onion powder Brings warmth and depth.
- 1/2 teaspoon paprika Brings warmth and depth.
- Salt and pepper to taste Salt and pepper Essential for rounding everything out.
- 1/2 cup crushed butter crackers or breadcrumbs For an irresistible crunchy topping.
- 2 tablespoons butter, melted Binds the crumbs while adding flavor.
- 2 tablespoons chopped fresh parsley Optional for freshness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking dish with non-stick spray.
- Boil salted water in a large pot and cook the egg noodles for 7-8 minutes until al dente.
- In a large mixing bowl, whisk together the cream of chicken and mushroom soups, sour cream, milk, and cheese until smooth.
- Stir in garlic powder, onion powder, paprika, salt, and pepper, then mix well.
- Gently fold in the shredded chicken and cooked noodles.
- Spread the mixture evenly into the prepared baking dish.
- Combine the crushed crackers with melted butter and sprinkle on top.
- Bake for 30-35 minutes until golden brown and bubbly.
- Sprinkle with parsley before serving.
Notes
This casserole is a great make-ahead meal; you can store leftovers covered tightly in the fridge for up to 3 days or freeze before baking for up to 2 months.