Dolly's Creamy Chicken Noodle Casserole
A warm and comforting creamy casserole filled with tender chicken, smooth sauces, and topped with a delightful crunch, perfect for family gatherings or busy weeknights.
Ingredients
Casserole Base
- 3 cups cooked chicken, shredded Use rotisserie chicken for a quick fix.
- 1 cup shredded sharp cheddar cheese Sharp cheddar adds a delightful tanginess.
- 12 ounces wide egg noodles These noodles soak up the sauce.
- 1 can (10.5 ounces) cream of chicken soup The magic glue binding the casserole.
- 1 can (10.5 ounces) cream of mushroom soup Adds an earthy note.
- 1 cup sour cream Provides a creamy texture.
- 1/2 cup milk Loosens the mixture.
- 1/2 teaspoon garlic powder For aromatic depth.
- 1/2 teaspoon onion powder Lends sweetness and savory notes.
- 1/2 teaspoon paprika Adds warmth and color.
- Salt and pepper to taste Essential for flavor.
Topping
- 1/2 cup crushed butter crackers or breadcrumbs Provides a crunchy topping.
- 2 tablespoons butter, melted Essential for flavor.
- 2 tablespoons chopped fresh parsley (optional) Adds a fresh touch when served.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Boil salted water and cook the egg noodles until just al dente, about 7-8 minutes.
- In a large mixing bowl, whisk together the cream of chicken soup, cream of mushroom soup, sour cream, milk, and sharp cheddar cheese until smooth.
- Stir in the garlic powder, onion powder, paprika, salt, and pepper.
- Gently fold in the shredded chicken and drained noodles.
- Spread the mixture into your prepared baking dish.
- Combine the crushed crackers with the melted butter and sprinkle evenly on top.
Baking
- Bake for 30-35 minutes until golden brown and bubbly.
- Let it cool slightly, then sprinkle with fresh parsley before serving.
Notes
For leftovers, cool, cover tightly, and refrigerate for 3-4 days. To reheat, microwave or bake at 350°F for 15-20 minutes.