Campbell's Soup Company accidentally created the casserole craze in 1955 when their cream-of-mushroom shortage forced home cooks to improvise.
Creamy Chicken and Noodles Casserole
Indulge in this luscious Chicken and Noodles Casserole, where tender chicken meets a velvety sauce and perfectly cooked egg noodles for a dish that’s as comforting as it is delicious! With a dash of garlic and a sprinkle of cheese, this crowd-pleaser comes together in no time, making it your new go-to weeknight dinner. Get ready to dig into a bowl of pure cozy goodness!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- Chicken breast – 2 cups, cooked and shredded (480 ml)
- Cream of chicken soup – 1 can (10.5 oz)
🥛Dairy & Eggs(3)
- Butter – 2 tbsp (28 g)
- Shredded cheddar cheese – 1 cup (240 ml)
- Sour cream – 1 cup (240 ml)
🫙Pantry Staples(1)
- Egg noodles – 3 cups, uncooked (720 ml)
🧂Spices & Seasonings(3)
- Black pepper – ¼ tsp (1.25 ml)
- Garlic powder – 1 tsp (5 ml)
- Salt – ½ tsp (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 375°F.
- 2
Grease a 9×13 inch baking dish.
- 3
Boil egg noodles according to package instructions until al dente, about 7 minutes. Drain and set aside.
- 4
In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, melted butter, garlic powder, salt, and black pepper until well combined.
- 5
Add the cooked noodles to the chicken mixture, stirring gently to coat evenly.
- 6
Transfer the mixture to the prepared baking dish, spreading it out evenly.
- 7
Sprinkle shredded cheddar cheese on top.
- 8
Bake for 25 minutes, or until the cheese is bubbly and golden.
- 9
Let the casserole sit for 5 minutes before serving to allow it to set.
💡 Pro Tips
- ✓Cook egg noodles to exactly 6 minutes (1 minute under al dente) since they'll continue cooking in the oven and absorb liquid, preventing mushy texture.timing6 minutes
- ✓Let your sour cream reach room temperature before mixing to prevent curdling when combined with hot ingredients - cold dairy proteins coagulate at 140°F.ingredient140°F coagulation point
- ✓Reserve 1/2 cup pasta cooking water and add it to your chicken mixture if it looks dry - the starch content (2-3%) helps bind the sauce and prevents separation during baking.technique2-3% starch content
- ✓Tent the casserole with foil for the first 15 minutes of baking to prevent moisture loss, then remove to achieve golden cheese browning via Maillard reaction at 285°F+.technique285°F+ Maillard reaction
- ✓Use a 2:1 ratio of sharp cheddar to mild cheddar for optimal melting - sharp cheddar provides flavor while mild cheddar has higher moisture content for better melt.ingredient2:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Campbell's Soup Company accidentally created the casserole craze in 1955 when their cream-of-mushroom shortage forced home cooks to improvise.
Creamy Chicken and Noodles Casserole
Indulge in this luscious Chicken and Noodles Casserole, where tender chicken meets a velvety sauce and perfectly cooked egg noodles for a dish that’s as comforting as it is delicious! With a dash of garlic and a sprinkle of cheese, this crowd-pleaser comes together in no time, making it your new go-to weeknight dinner. Get ready to dig into a bowl of pure cozy goodness!
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- Chicken breast – 2 cups, cooked and shredded (480 ml)
- Cream of chicken soup – 1 can (10.5 oz)
🥛Dairy & Eggs(3)
- Butter – 2 tbsp (28 g)
- Shredded cheddar cheese – 1 cup (240 ml)
- Sour cream – 1 cup (240 ml)
🫙Pantry Staples(1)
- Egg noodles – 3 cups, uncooked (720 ml)
🧂Spices & Seasonings(3)
- Black pepper – ¼ tsp (1.25 ml)
- Garlic powder – 1 tsp (5 ml)
- Salt – ½ tsp (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 375°F.
- 2
Grease a 9×13 inch baking dish.
- 3
Boil egg noodles according to package instructions until al dente, about 7 minutes. Drain and set aside.
- 4
In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, melted butter, garlic powder, salt, and black pepper until well combined.
- 5
Add the cooked noodles to the chicken mixture, stirring gently to coat evenly.
- 6
Transfer the mixture to the prepared baking dish, spreading it out evenly.
- 7
Sprinkle shredded cheddar cheese on top.
- 8
Bake for 25 minutes, or until the cheese is bubbly and golden.
- 9
Let the casserole sit for 5 minutes before serving to allow it to set.
💡 Pro Tips
- ✓Cook egg noodles to exactly 6 minutes (1 minute under al dente) since they'll continue cooking in the oven and absorb liquid, preventing mushy texture.timing6 minutes
- ✓Let your sour cream reach room temperature before mixing to prevent curdling when combined with hot ingredients - cold dairy proteins coagulate at 140°F.ingredient140°F coagulation point
- ✓Reserve 1/2 cup pasta cooking water and add it to your chicken mixture if it looks dry - the starch content (2-3%) helps bind the sauce and prevents separation during baking.technique2-3% starch content
- ✓Tent the casserole with foil for the first 15 minutes of baking to prevent moisture loss, then remove to achieve golden cheese browning via Maillard reaction at 285°F+.technique285°F+ Maillard reaction
- ✓Use a 2:1 ratio of sharp cheddar to mild cheddar for optimal melting - sharp cheddar provides flavor while mild cheddar has higher moisture content for better melt.ingredient2:1 ratio