Chicken Noodle Casserole is the epitome of comfort food, making it a staple for family-friendly dinners. This creamy chicken casserole combines tender chicken, hearty noodles, and a medley of vegetables, all enveloped in a rich, cheesy sauce that will have everyone gathering around the table. Perfect for quick weeknight meals, this baked chicken and noodles dish not only satisfies the hunger of a busy family but also warms the heart, creating memories that last far beyond the meal itself.
Ingredients
Scale:
2 cups cooked rotini pasta (or egg noodles)
3 cups cooked and shredded chicken
1 cup frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C).
In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, sour cream, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
Fold the cooked pasta into the chicken mixture until everything is well combined.
Pour the mixture into a greased 9x13-inch baking dish and smooth the top.
In a small bowl, mix the crushed crackers with melted butter until coated. Sprinkle over the casserole.
Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let it cool for about 5-10 minutes before serving.
