Ingredients
- 2 cups cooked, shredded chicken
- 8 oz egg noodles (about 4 cups, uncooked)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup frozen peas (optional)
- 1/2 cup frozen corn (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
- 2 tablespoons melted butter (optional topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- Cook egg noodles according to package instructions, drain, and set aside.
- In a large bowl, mix cream of chicken soup, sour cream, milk, 1 cup cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Add shredded chicken, noodles, peas, and corn. Stir until well-coated in the sauce.
- Pour the mixture into the greased casserole dish and top with remaining cheddar cheese. If using, top with buttered Ritz crackers or breadcrumbs.
- Bake for 25-30 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
- You can substitute egg noodles with other pasta types if preferred.
- For a lower-calorie option, use reduced-fat sour cream and cheese.
- Feel free to add other vegetables like broccoli or chopped carrots.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
