Equipment Needed
- 9×13 inch baking dish
- Large pot for boiling noodles
- Large mixing bowl
- Colander
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and greasing that trusty 9×13 dish with a little butter or non-stick spray. While that’s heating, I get my noodles going in a large pot of well-salted boiling water. Here’s a crucial tip I learned the hard way: cook them for one minute less than the package says for al dente. They’re going to bake in the oven later, and overcooked noodles turn into mush in the casserole. Once they’re drained, I let them sit in the colander for a minute.
In my big mixing bowl, I combine the cream of chicken soup, milk, and sour cream. I use a whisk here to really get it smooth and lump-free. Then, I stir in the garlic powder, onion powder, black pepper, paprika, and that half-cup of Parmesan. The smell already is so good. Next, I fold in the diced chicken, the thawed peas and carrots (this adds a pop of color and nutrition my kids don’t even complain about!), and one and a half cups of my freshly shredded cheddar. Finally, I gently mix in the cooked egg noodles until every single one is coated in that creamy, cheesy goodness.
I pour the whole mixture into my prepared baking dish and spread it out evenly. Now, for the crown jewel: I sprinkle the remaining half-cup of cheddar cheese over the top, followed by a generous layer of those French fried onions or cracker crumbs. The onions get fantastically crispy and add a wonderful texture contrast. I cover the dish tightly with aluminum foil—this traps steam and helps everything heat through without drying out.
The casserole goes into the oven for 25 minutes covered. Then, I carefully remove the foil (watch out for the steam!) and let it bake uncovered for another 10-15 minutes. You’re looking for the edges to be bubbly and the top to be a beautiful, spotty golden brown. I’ve found that letting it rest on the stovetop for about 10 minutes after baking is a non-negotiable step. It allows the sauce to thicken up perfectly so you get clean, glorious slices instead of a saucy puddle on the plate.(See the next page below to continue…)