Name: Baked Chicken Noodle Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 300 gram Condensed cream of mushroom soup; 400 gram Condensed cream of chicken soup; 1/2 cups Sour cream; 400 gram Egg noodles; 450 gram Frozen vegetables-change with actual vegetables, steamed or sautéed; 300 gram Chicken meat-cooked; 1/2 cups Cheddar cheese-grated; 1/2 tsp Salt and pepper; 1 tsp Garlic powder; 1/2 cups Breadcrumbs; 1/2 cups Parmesan cheese-grated; 1 tbsp Butter-unsalted, melted

This Baked Chicken Noodle Casserole is hearty, delicious and perfect for a dinner with the whole family.

Baked Chicken Noodle Casserole | Stay at Home Mum

There’s something about a good casserole that just makes us happy, picturing an idyllic family sitting around the dinner table of an evening.

This Baked Chicken Noodle Casserole has a few veggies, a hit of protein, and just enough carbs to make even fussy children happy.

Of course you could always spice things up a little by upping the vegetables or swapping out the chicken for sausage.

This recipe is really versatile and flexible – do what you want!

Experiment, have fun and enjoy!

Baked Chicken Noodle Casserole

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Total time

minutes

Hearty chicken casserole with noodles, veggies, and creamy sauce.

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Ingredients

For The Casserole
300 gram Condensed cream of mushroom soup
400 gram Condensed cream of chicken soup
1/2 cups Sour cream
400 gram Egg noodles
450 gram Frozen vegetables-change with actual vegetables, steamed or sautéed
300 gram Chicken meat-cooked
1/2 cups Cheddar cheese-grated
1/2 tsp Salt and pepper
1 tsp Garlic powder
For The Crunchy Topping
1/2 cups Breadcrumbs
1/2 cups Parmesan cheese-grated
1 tbsp Butter-unsalted, melted

Directions

Preheat oven to a hot 190 degrees.
At the same time bring a large pot of boiling water (salted) to the boil and cook your egg noodles as per their specific instructions. You want them to end up al dente as they will cook more in the oven. Drain noodles and set aside.
In a bowl bring together the two condensed soups and the sour cream, mixing well.
In the same bowl throw in the cooked chicken (we used roast chicken leftovers), the frozen veggies, the cheddar and the egg noodles. Season with garlic powder, salt and pepper to taste.
Pour the entire thing into a large rectangular casserole dish, making sure to tap and shake the container to get rid of the air bubble
To make the crunchy topping mix the melted butter, parmesan cheese and breadcrumbs together in a bowl. Sprinkle this mixture over the top of the casserole.
Pop the dish in the oven and cook for about 30 minutes, or until the vegetables are properly cooked and the sauce has bubbled.
Let cool for a few minutes on the counter before serving, and feel free to add more cheese on the top.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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