Description
A comforting chicken noodle casserole with a creamy cheese sauce, perfect for family dinners.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 5 cups wide egg noodles (uncooked)
- 2 cups chicken broth
- 1 can (10 oz) condensed cream of chicken soup with herbs
- 1 can (10 oz) condensed cream of white cheddar cheese soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese (mild, medium, sharp, or white)
Instructions
- Preheat the oven to 350°F. Spray a 9×13 casserole dish with nonstick cooking spray.
- Trim off any fatty pieces or weird pieces of each chicken breast, and then cut the chicken into small 1-inch cubes.
- Add the chicken cubes, egg noodles, chicken broth, creamed soups, onion powder, garlic powder, and black pepper to the casserole dish and mix together until thoroughly combined.
- Cover tightly with aluminum foil and bake for 30 minutes.
- Stir the chicken casserole mixture and press down to make sure all the noodles are covered. Cover the pan again with aluminum foil and bake for another 30 minutes.
- Remove the foil and stir the mixture. Sprinkle the shredded cheddar cheese on top and bake for an additional 5-10 minutes, uncovered, until the cheese melts and the chicken has reached an internal temperature of 165°F.
- Let the casserole sit and cool at room temperature for about 10 minutes before serving warm. Enjoy!
Notes
- This dish serves well with a side salad or steamed vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg