Creamy Chicken Noodle Casserole with Butter Crackers
Cooked chicken and wide egg noodles in a cheddar and sour cream filling with two condensed soups, topped with buttered cracker crumbs.
Ingredients
Casserole
- 3 cups fully cooked chicken shredded
- 1 cup sharp cheddar cheese shredded; all mixed into filling
- 12 ounces dry wide egg noodles
- 1 10.5-ounce can condensed cream of chicken soup
- 1 10.5-ounce can condensed cream of mushroom soup
- 1 cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- to taste salt and black pepper
Topping and Dish Preparation
- ½ cup buttery cracker crumbs measure after crushing
- 2 tablespoons butter melted
- 2 tablespoons fresh parsley chopped; optional garnish
- as needed oil for greasing the dish
Instructions
- Preheat to 350°F and grease a 9-by-13-inch dish. Boil 12 ounces dry noodles to al dente according to their package, then drain.
- Whisk both condensed soups, sour cream, milk, cheddar, garlic powder, onion powder, and paprika in a large bowl. Season lightly with salt and pepper.
- Gently fold in fully cooked shredded chicken and drained noodles. Spread in the dish. Mix crushed crackers with melted butter and scatter over the filling.
- Bake for 30–35 minutes or longer until the central filling reaches 165°F, covering loosely if the crumbs color too soon. Rest 5 minutes, garnish with optional parsley, and serve in 6 portions.
Notes
The cooking allowance includes boiling the noodles and baking the casserole. Use previously cooked chicken within its original storage limit.