Creamy Chicken Noodle Casserole (Printable Format)
A hearty casserole combining shredded chicken, creamy soups, and egg noodles topped with cheese and crispy cornflakes.
# What You'll Gather:
→ Main Ingredients
01 -
3 cups cooked chicken, shredded
02 -
2 cups egg noodles, cooked and drained
03 -
1 can (10.5 oz) cream of chicken soup
04 -
1 can (10.5 oz) cream of mushroom soup
→ Creamy Elements
05 -
1 cup sour cream
06 -
1 cup mayonnaise
07 -
1 cup shredded cheddar cheese
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
Salt and pepper to taste
→ Topping
11 -
1 cup crushed cornflakes
12 -
2 tablespoons butter, melted
→ Optional
13 -
1 can (14.5 oz) diced tomatoes, drained
# Step-by-Step Instructions:
01 -
Preheat your oven to 350°F (175°C)
02 -
In a large bowl, combine shredded chicken, both soups, sour cream, mayonnaise, and seasonings until well mixed
03 -
Gently fold in the cooked egg noodles and diced tomatoes (if using) until evenly distributed
04 -
Spread mixture in a greased 9x13 inch baking dish, then top with shredded cheddar cheese
05 -
Mix crushed cornflakes with melted butter and sprinkle over the cheese layer
06 -
Bake for 30-35 minutes until bubbly and golden brown on top. Let cool slightly before serving
# Important Tips:
01 -
Can use rotisserie chicken for convenience
02 -
Greek yogurt can substitute for sour cream and mayo
03 -
Perfect for make-ahead meals