Go Back
+ servings
baked Chicken Egg Noodle casserole.
Print Recipe
5 from 57 votes

Chicken Egg Noodle Casserole

This easy Chicken Egg Noodle Casserole is so easy to make and it is the perfect casserole to make ahead of time.
Prep Time15 mins
Cook Time40 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Calories: 155kcal

Equipment

  • Large Bowl
  • casserole dish
  • Spoon

Ingredients

  • 3 cups egg noodles, uncooked
  • 2 cups cooked chicken
  • 1 10 0z. can cream of chicken soup
  • ½ cup sour cream
  • ¾ cup Cheddar cheese
  • 1 cup frozen vegetables .
  • ½ teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 2 tablespoons bread crumbs

Instructions

  • Preheat oven to 350 degrees f, and grease a 9" x 13"baking dish with butter or cooking spray..
  • Cook egg noodles on the stovetop according to package directions. When pasta is al dente, drain and set aside.
  • In a large bowl, mix together all remaining ingredients EXCEPT the bread crumbs.
  • Add cooked drained noodles to the mixture and blend.
  • Spread mixture evenly into prepared baking dish.
  • Sprinkle the top of the casserole with buttered bread crumbs.
  • Bake in the oven for 25-30 minutes until center is heated through.

Nutrition

Calories: 155kcal | Carbohydrates: 6g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 352mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1372IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg