A cozy, creamy bake with tender egg noodles, shredded chicken, and a velvety sauce, finished with melted cheddar and a buttery breadcrumb topping. Simple to prep, family-friendly, and perfect for make-ahead dinners or potlucks.
2tablespoonsgrated Parmesan cheese (optional, for topping)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook egg noodles in salted boiling water until al dente. Drain well and set aside.
In a large mixing bowl, whisk together cream of chicken soup, sour cream, and milk or broth until smooth. Season with garlic powder, onion powder, salt, and pepper to taste.
Stir in the shredded chicken, cooked noodles, frozen peas and carrots (if using), and half of the shredded cheddar until evenly coated.
Transfer mixture to the prepared baking dish and spread into an even layer. Sprinkle the remaining cheddar over the top.
In a small bowl, combine breadcrumbs with melted butter (and Parmesan if using). Sprinkle the buttery crumbs evenly over the casserole.
Bake for 25–30 minutes, until the topping is golden brown and the casserole is bubbling at the edges.
Let rest 5–10 minutes before serving. Garnish with chopped parsley if desired.