Chicken Noodle Casserole
Servings 10 servings
Calories 443kcal
Ingredients
- 1 12 oz package extra wide egg noodles
- 4 cups roughly chopped rotisserie chicken
- 1 10 oz can cream of celery soup
- 1 10 oz can cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1 1/2 tsp garlic salt or plain salt
- 1 1/2 tsp granulated garlic or garlic powder
- 1 tsp lemon pepper
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 10 oz package frozen peas and carrots thawed
- 1 small bunch green onions thinly sliced
- 2 cups shredded sharp cheddar cheese divided use
- 1 cup crushed Ritz crackers
- 2 Tbsp unsalted butter melted
Instructions
- Cook the egg noodles in salted water per the package instructions, then drain well. Set aside.
- Roughly chop the rotisserie chicken.
- Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
- In a large bowl stir together the cream of celery soup, cream of chicken soup, milk, sour cream, garlic salt, granulated garlic, lemon pepper, onion powder and black pepper.
- To the bowl, add the noodles, chicken, peas and carrots, green onions and 1 cup cheddar cheese. (Reserve some green onions for garnishing.)
- Pour the noodle mixture into the the prepared dish. Sprinkle the top with the reserved cheddar cheese.
- In a small microwave safe bowl melt the butter. Toss with the cracker crumbs then sprinkle evenly on top.
- Place into the oven and bake for 35-45 minutes or until the top is golden brown and the casserole is bubbly.
- Serve immediately garnished with green onions.
Notes
- Protein - You can used rotisserie chicken, poached chicken, grilled or baked chicken for this sour cream chicken casserole. You could also use leftover turkey.
- Chicken Breast - You can make your own cooked chicken by sautéing cubes of chicken breast or chicken thighs in butter seasoned with salt and dry Italian seasoning, until no pink remains.
- Soup - You could swap out one of the the canned soups using cream of mushroom soup.
- Spice - You can adjust the amount of spice in this casserole adding a dash or cayenne pepper or hot sauce.
- Sour Cream - You can swap out the sour cream using 1/2 cup mayonnaise.
- Vegetables - You can use frozen peas, steamed broccoli florets or add sauteed mushrooms to the noodle mixture.
- Cheese - You can also swap out the cheese using mild cheddar cheese, spicy pepper jack cheese, monterey jack cheese, gruyere cheese or swiss cheese.
- Alternate Toppings - You can use panko breadcrumbs, seasoned dried breadcrumbs or crushed butter crackers in place of Ritz crackers. Toss with a couple of tablespoons of melted butter before sprinkling on top of the casserole.
- Lower Fat Options - This recipe works great with light butter, low fat sour cream and Neufchatel cream cheese.
- Herbs - You can garnish with fresh parsley, cilantro or chives.
Nutrition
Serving: 1serving | Calories: 443kcal | Carbohydrates: 39g | Protein: 30g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 127mg | Sodium: 1160mg | Potassium: 365mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3229IU | Vitamin C: 4mg | Calcium: 249mg | Iron: 1mg