Picture this: it’s a chilly Thursday evening, the kind where the wind is whistling outside and all you want is something deeply comforting, with minimal fuss. That’s exactly the headspace I was in when I first threw together this Easy Chicken Noodle Casserole. I remember pulling it out of the oven, the golden cheese bubbling fiercely, the steam carrying that heavenly aroma of creamy chicken and toasted noodles throughout my entire kitchen. The first bite was pure nostalgia—it tasted like a hug in a dish, familiar and soul-satisfying. This recipe has become my secret weapon for busy days, potlucks, and anytime my family needs a guaranteed smile at the dinner table.
Ingredients
- 3 cups cooked chicken, diced (from a rotisserie chicken or leftover baked chicken)
- 12 ounces wide egg noodles, cooked to al dente
- 2 cups sharp cheddar cheese, shredded (divided)
- 2 (10.5 ounce) cans Campbell’s Condensed Cream of Chicken Soup
- 1 cup whole milk
- 1 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for color)
- 1 cup frozen peas and carrots mix, thawed (optional, but recommended)
- 1/2 cup French fried onions or buttery cracker crumbs for topping
Let’s talk ingredients for a second, because a few choices here make a huge difference. First, the cheese: please shred your own cheddar from a block. Pre-shredded bags contain anti-caking agents that prevent it from melting as smoothly and beautifully. Trust me on this—the extra five minutes of shredding is worth the silky, gooey result. For the chicken, a store-bought rotisserie chicken is your absolute best friend here; it’s flavorful, moist, and shreds perfectly. And don’t be tempted to skip the sour cream! It’s the secret ingredient that cuts through the richness and adds a subtle tang that elevates the entire dish from good to “can I have seconds?” amazing.(See the next page below to continue…)