This dish blends tender chicken, hearty noodles, and a rich, creamy sauce into a delectable casserole that warms both the heart and the stomach.
Ingredients
Scale:
3 cups egg noodles
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and black pepper to taste
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup breadcrumbs (optional for extra crunch)
Instructions
Preheat your oven to 350°F (175°C).
In a large pot of boiling salted water, add the egg noodles and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
In a large mixing bowl, combine the cream of chicken soup, sour cream, and chicken broth. Whisk until smooth and well-blended.
Stir in the cooked chicken, frozen mixed vegetables, garlic powder, onion powder, dried thyme, salt, and pepper into the sauce mixture. Ensure all ingredients are evenly coated.
Gently fold the cooked noodles into the chicken mixture until everything is uniformly combined.
Pour the mixture into a greased 9x13 inch casserole dish, spreading it evenly.
Sprinkle the shredded cheddar cheese over the top of the casserole. If you prefer a crunchy topping, add breadcrumbs as well.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are slightly golden.
Once baked, remove the casserole from the oven and let it cool for about 5-10 minutes before serving.
