Dolly's Creamy Chicken Noodle Casserole
Dairy-rich casserole with shredded chicken, egg noodles, cream soups, and cheddar cheese, topped with buttery cracker crumbs.
Ingredients
- 3 cups cooked chicken, shredded
- 1 cup shredded sharp cheddar cheese
- 12 ounces wide egg noodles 340 g
- 1 (10.5 ounces/298 grams) can cream of chicken soup
- 1 (10.5 ounces/298 grams) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt to taste
- Pepper to taste
- 1/2 cup crushed butter crackers (like Ritz) or breadcrumbs
- 2 tablespoons butter melted
- 2 tablespoons chopped fresh parsley optional
Instructions
Preheat Oven and Grease Dish:
Set oven temperature to 350°F (175°C). Coat a 9x13-inch baking dish with non-stick spray.Boil Egg Noodles:
Boil egg noodles in salted water until al dente, roughly 7-8 minutes. Drain thoroughly.Mix Sauce and Seasonings:
In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, milk, and cheddar cheese. Stir in garlic powder, onion powder, paprika, salt, and pepper; mix until uniform.Fold Chicken and Noodles:
Fold shredded chicken and drained noodles into the sauce until everything is well coated.Pour into Baking Dish:
Pour the mixture into the greased dish and spread into an even layer.Prepare Topping:
Mix crushed crackers or breadcrumbs with melted butter in a small bowl. Scatter evenly over the casserole.Bake Casserole:
Bake without a cover for 30-35 minutes, or until the top is golden and the casserole is bubbling.Garnish with Parsley:
If desired, sprinkle with fresh parsley before serving.