Chicken Noodle Casserole

Creamy, comforting, and cozy! This chicken noodle casserole is an easy dish to get on the table and the family devours it.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 471kcal

Author Karly Campbell

Ingredients

16 ounces egg noodles
1/2 medium onion
2 cloves garlic
2 tablespoons butter
2 cups cooked, shredded chicken
10.75 ounces cream of celery soup
1 cup sour cream
12 ounces frozen peas and carrots thawed
2 teaspoons spicy brown mustard
2 teaspoons salt
1 teaspoon cracked pepper

Instructions

Preheat oven to 350°F.
Bring a large pot of water to a boil. Add the egg noodles and cook according to package directions. Drain and place in a large mixing bowl.
While the noodles are cooking, dice the onion and garlic.
Heat the butter in a small skillet over medium heat. Cook the onion until softened, about 5-10 minutes. Add the garlic and cook an additional minute.
Add the onion and garlic to the bowl of noodles along with the chicken, soup, sour cream, peas and carrots, mustard, salt, and pepper. Stir to combine.
Spoon into a 9x13 baking dish. Bake for 15 minutes or until heated through.

Video

Notes

We use dried Amish egg noodles, but any variety of dried egg noodle will work, such as no yolk noodles.

We like to use shredded rotisserie chicken in this recipe, but leftover turkey or ham are also delicious.

You can use any variety of frozen veggies you like, just be sure to thaw them first so that they cook in the allotted time. Canned vegetables also work well.

My cream of chicken soup substitute is a great swap for the cream of celery, if you prefer to avoid canned soups.

Nutrition