Comforting casserole with tender noodles, creamy chicken soup, and melted cheese baked to golden perfection.
# Components:
→ Pasta
01 - 12 oz egg noodles
→ Protein & Dairy
02 - 2 cups cooked chicken, shredded or diced
03 - 1 cup shredded cheddar cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups whole milk
06 - 1/2 cup sour cream
07 - 2 cans (10.5 oz each) condensed cream of chicken soup
→ Vegetables
08 - 1 cup frozen peas
09 - 1 cup diced carrots, fresh or frozen
10 - 1/2 cup diced onion
→ Seasonings
11 - 2 cloves garlic, minced
12 - 1 tsp dried thyme
13 - 1/2 tsp black pepper
14 - 1/2 tsp salt, adjust to taste
15 - 2 tbsp chopped fresh parsley, optional for garnish
→ Topping
16 - 1 cup fresh breadcrumbs
17 - 2 tbsp unsalted butter, melted
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil egg noodles in salted water for 2 minutes less than package instructions. Drain and set aside.
03 - Sauté diced onion and carrots in a skillet over medium heat for 4–5 minutes until softened. Add minced garlic and cook 1 more minute.
04 - Whisk condensed cream of chicken soup, whole milk, and sour cream in a large bowl until smooth.
05 - Add cooked chicken, sautéed vegetables, peas, cheddar, Parmesan, thyme, salt, and pepper to the dairy base. Stir until combined.
06 - Fold cooked noodles into the mixture until evenly incorporated.
07 - Transfer mixture to prepared baking dish and spread evenly.
08 - Combine fresh breadcrumbs with melted butter and sprinkle evenly over casserole.
09 - Bake uncovered for 30–35 minutes until topping is golden and filling bubbles.
10 - Remove from oven, let rest 5 minutes, garnish with fresh parsley, and serve.
