Creamy Chicken Noodle Casserole
A comforting, hearty dish with tender shredded chicken, velvety cream sauce, and perfectly cooked egg noodles. Ideal for family meals or gatherings, this casserole offers a satisfying blend of creamy indulgence and warmth.
Servings: 8 servings
Calories: 220kcal
Ingredients
- 12 oz wide egg noodles, dried
- 3 cups cooked shredded chicken (rotisserie or homemade)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 2 cups whole milk
- 1 cup shredded cheddar cheese (optional for topping)
- 1/2 cup finely diced onions (optional)
- 1/2 cup frozen peas (optional for added veggies)
- 2 tbsp unsalted butter (for greasing and optional flavor enhancement)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray
- Bring water to a boil. Cook egg noodles 2 minutes less than package time. Drain thoroughly
- Whisk cream of chicken soup and milk in a large bowl until smooth
- Stir in shredded chicken. Fold in onions and/or peas if using
- Gently combine drained noodles into the mixture
- Transfer to baking dish and spread evenly. Cover with foil and bake for 25 minutes
- Uncover, sprinkle with cheddar cheese if desired, and bake 10-15 minutes longer until golden and bubbly
Notes
For halal preparation, ensure all ingredients are certified halal. Cheddar cheese can be substituted with mild dairy-free cheese if preferred.