Comforting baked casserole with noodles, creamy chicken, cheese, and veggies for easy family dinners.
# What You'll Need:
→ Pasta
01 - 12 oz egg noodles
→ Protein & Dairy
02 - 2 cups cooked chicken, shredded or diced
03 - 1 cup shredded cheddar cheese
04 - ½ cup grated Parmesan cheese
05 - 2 cups whole milk
06 - ½ 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 - ½ cup diced onion
→ Seasonings
11 - 2 cloves garlic, minced
12 - 1 tsp dried thyme
13 - ½ tsp black pepper
14 - ½ 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
# Step-by-Step:
01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil egg noodles in salted water, cooking 2 minutes less than package directions. Drain and set aside.
03 - In a large skillet over medium heat, cook onions and carrots for 4 to 5 minutes until softened. Add garlic and cook 1 more minute.
04 - In a mixing bowl, whisk together condensed cream of chicken soup, whole milk, and sour cream until smooth.
05 - Add cooked chicken, sautéed vegetables, frozen peas, cheddar cheese, Parmesan, dried thyme, salt, and pepper into the cream mixture. Stir to combine.
06 - Fold the cooked noodles into the filling mixture until evenly distributed.
07 - Transfer the combined mixture to the greased baking dish and spread out evenly.
08 - In a small bowl, mix fresh breadcrumbs with melted butter. Sprinkle evenly over the casserole.
09 - Bake for 30 to 35 minutes until the topping is golden and the filling is bubbling.
10 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley before serving.
