Pin it A comforting casserole combining tender noodles, creamy chicken soup, and melty cheese, baked to golden perfection for an easy and satisfying family meal.
Ingredients
- Pasta: 12 oz (340 g) egg noodles
- Protein & Dairy: 2 cups (about 250 g) cooked chicken, shredded or diced, 1 cup (115 g) shredded cheddar cheese, 1/2 cup (50 g) grated Parmesan cheese, 2 cups (480 ml) whole milk, 1/2 cup (120 ml) sour cream, 2 cans (10.5 oz/300 g each) condensed cream of chicken soup
- Vegetables: 1 cup (150 g) frozen peas, 1 cup (120 g) diced carrots (fresh or frozen), 1/2 cup (75 g) diced onion
- Seasonings: 2 cloves garlic, minced, 1 tsp dried thyme, 1/2 tsp black pepper, 1/2 tsp salt (adjust to taste), 2 tbsp chopped fresh parsley (optional for garnish)
- For Topping: 1 cup (50 g) fresh breadcrumbs, 2 tbsp unsalted butter, melted
Instructions
- Step 1:
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Step 2:
- Cook the egg noodles in a large pot of salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- Step 3:
- In a large skillet, sauté the onion and carrots over medium heat for 4 5 minutes until softened. Add the garlic and cook for 1 minute more.
- Step 4:
- In a large mixing bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth.
- Step 5:
- Add the cooked chicken, sautéed vegetables, peas, cheddar cheese, Parmesan, thyme, salt, and pepper to the bowl. Stir to combine.
- Step 6:
- Fold in the cooked noodles until well mixed.
- Step 7:
- Transfer the mixture to the prepared baking dish and spread evenly.
- Step 8:
- In a small bowl, combine breadcrumbs with melted butter and sprinkle over the casserole.
- Step 9:
- Bake for 30 35 minutes, until the top is golden and the filling is bubbling.
- Step 10:
- Remove from the oven, let stand for 5 minutes, then garnish with parsley and serve.
Pin it Required Tools
Large pot, Large skillet, Mixing bowls, Whisk, 9x13-inch (23x33 cm) baking dish, Measuring cups & spoons
Allergen Information
Contains Wheat (noodles, breadcrumbs), Milk (cheese, milk, sour cream, soup), Egg (noodles may contain egg) Condensed soup may contain soy and gluten check labels for dietary needs
Nutritional Information
Calories: 440, Total Fat: 18 g, Carbohydrates: 42 g, Protein: 27 g
Pin it This baked soup pasta brings warmth and comfort to your table in just under an hour
Common Questions
- → What type of noodles work best?
Egg noodles are traditional for this dish due to their texture, but you can also use wide pasta or whole-wheat noodles for added fiber.
- → Can I use canned vegetables instead of fresh?
Frozen peas and fresh or frozen carrots work well, but canned vegetables may be too soft and alter the texture of the casserole.
- → How do I prevent the casserole from drying out?
Using a creamy base with milk and sour cream helps retain moisture. Covering the dish loosely with foil during the first part of baking can also help.
- → Can this dish be prepared in advance?
Yes, assemble the casserole and refrigerate it for up to 24 hours before baking. Add extra baking time if baking cold.
- → What are good serving suggestions?
This casserole pairs nicely with a simple green salad or steamed vegetables. A crisp white wine can complement the creamy flavors well.