Chicken Noodle Casserole

• 份量: Servings: 8
• 总时间: 2 hours 23 minutes

配料

4 cups cooked chicken breast, shredded or diced

12 oz (340 g) egg noodles

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

2 cans (10.5 oz each) cream of chicken soup

1 cup sour cream

1 cup milk

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

1 tsp garlic powder

1 tsp onion powder

½ tsp paprika

½ tsp salt

½ tsp black pepper

1 cup crushed buttery crackers (like Ritz)

3 tbsp melted butter

2 tbsp chopped parsley (optional garnish)

步骤

Preheat the oven:

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Cook the noodles (8–10 minutes):

Bring a large pot of salted water to a boil. Cook egg noodles according to package instructions until al dente. Drain and set aside.

Cook the aromatics (3–4 minutes):

Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened. Stir in minced garlic and cook for about 30 seconds.

Prepare the creamy mixture (3 minutes):

In a large mixing bowl combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth.

Combine casserole filling (2 minutes):

Add the cooked chicken, egg noodles, sautéed onion mixture, and 1½ cups cheddar cheese to the bowl. Stir until everything is evenly coated.

Assemble the casserole (2 minutes):

Transfer the mixture into the prepared baking dish and spread evenly.

Add topping (1 minute):

Sprinkle remaining cheddar cheese and mozzarella over the top. In a small bowl mix crushed crackers with melted butter, then sprinkle over the casserole.

Bake (25–30 minutes):

Bake uncovered until the casserole is bubbly and the topping is golden brown.

Serve:

Let rest for 5 minutes, garnish with parsley if desired, and serve warm.

Durations:

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Info:

Calories: ~520 calories per serving

Tip: This casserole is perfect for potlucks or meal prep. It can be assembled ahead of time and refrigerated for up to 24 hours before baking.