Chicken and Noodle Casserole has always held a cherished spot in the annals of comforting home-cooked meals. It's the dish you whip up when you need something delicious yet uncomplicated, that brings everyone to the table with ease. This casserole combines the homely goodness of chicken and noodles, elevated with a few simple ingredients to create a dish that's more than the sum of its parts. Whether it's for a weeknight dinner or a special gathering, this recipe will certainly earn a permanent spot in your culinary repertoire.
Ingredients You’ll Need
- 2 cups cooked, shredded chicken (use leftovers, rotisserie chicken, or cooked chicken breasts)
- 2 cups of egg noodles (wide are great, but use what you have)
- 1 can of cream of chicken soup (10.5 oz)
- 1 cup milk
- 1 cup sour cream
- 1 cup frozen peas and carrots (or mixed vegetables)
- 1 cup shredded cheddar cheese
- 1⁄2 cup breadcrumbs or crushed crackers for topping
- 2 tablespoons butter, melted
- Salt and pepper to taste
- Optional: 1 teaspoon dried thyme, 1⁄2 teaspoon garlic powder
Preparation Steps
Cooking the Noodles
Start by boiling salted water in a large pot. Add the noodles and cook according to package instructions, typically for about 8-10 minutes or until al dente. Drain the noodles and set them aside.
Combining Ingredients
- In a large mixing bowl, combine the cream of chicken soup, milk, and sour cream. Mix until you have a smooth and creamy base.
- Add the shredded chicken, cooked noodles, and frozen vegetables to this mixture. Fold gently to ensure everything is well coated.
- Season with salt, pepper, and if you choose, add dried thyme and garlic powder for extra flavor.
- Optional: Stir in half of the shredded cheese to enrich the casserole’s filling.
Assembling the Casserole
Preheat your oven to 350°F (175°C). Choose an appropriately sized baking dish and grease it if not non-stick. Pour the noodle mixture into the dish, spreading it evenly. Sprinkle the remaining cheese over the top. Mix the breadcrumbs or crushed crackers with melted butter and sprinkle this over the cheese layer for a delightful crunch.
Baking
Bake the casserole uncovered for 30-35 minutes or until the top is golden brown, and the filling is bubbly.
🍲 Note: If you're looking for a bit more color or crispiness on the top, switch the oven to broil for the last few minutes, but watch it closely to prevent burning.
Serving and Enjoying
Serve the Chicken and Noodle Casserole hot, straight from the oven. The layers of tender noodles, succulent chicken, creamy sauce, and a golden crunchy topping create a symphony of textures and flavors that are irresistible. Pair it with a simple green salad or steamed vegetables for a complete meal.
🍽️ Note: This casserole freezes well, so consider making a double batch and saving some for those days when you want comfort food without the effort.
Reflecting on this simple yet delicious Chicken and Noodle Casserole, we've crafted a meal that not only feeds the body but also soothes the soul. It's an embodiment of home cooking, where the warmth of the oven and the gathering of flavors create memories to cherish. Whether you're feeding a hungry family or looking to indulge in a bit of culinary nostalgia, this casserole stands as a testament to the magic of simple ingredients transformed into something extraordinary.
Can I make this casserole ahead of time?
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Absolutely! Prepare the casserole as instructed, cover it with foil, and refrigerate for up to 2 days before baking. Add an extra 5-10 minutes to the baking time if starting from cold.
What if I’m lactose intolerant?
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There are dairy-free substitutes for cream of chicken soup, milk, and cheese available in most supermarkets or health food stores. You can also use a lactose-free sour cream or make your own with a blend of silken tofu, lemon juice, and vinegar.
Can I use canned vegetables instead of frozen?
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Yes, but remember to drain canned vegetables well, as they can add extra liquid to the casserole.
