What’s the best way to freeze individual portions?

Portion the cooked casserole into freezer-safe containers, ensuring they’re tightly sealed. Label with the date and freeze for up to 3 months. Reheat straight from the freezer in the microwave or oven for a quick, delicious meal any time.

How can I add extra flavor to this casserole?

Try adding a teaspoon of Italian seasoning, a splash of hot sauce, or tossing in extra veggies like sautéed mushrooms or spinach for both added flavor and nutrition. Garlic lovers might also consider a touch of minced fresh garlic for added depth.

Can I make this casserole gluten-free?

Definitely. Swap the egg noodles for your favorite gluten-free pasta and choose gluten-free versions of the condensed soups and crackers. There are many excellent gluten-free options available today that work seamlessly in this dish.

Can I substitute another type of pasta for the egg noodles?

Yes, you can use rotini, penne, or any other short pasta. Just make sure to cook it al dente so it holds its shape during baking. Avoid long or thin noodles as they may break apart too easily when mixed.

Dolly’s Creamy Chicken Noodle Casserole : The Most Delicious Recipe, Learn How To Do It

Name: This is The Most Delicious Dolly’s Creamy Chicken Noodle Casserole : Learn How To Do It
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups Cooked chicken, shredded or diced; 8 oz Wide egg noodles, cooked and drained; 1 can (10.5 oz) Cream of chicken soup; 1 can (10.5 oz) Cream of mushroom soup; 1 cup Sour cream; 1/2 cup Milk; 1 teaspoon Garlic powder; 1/2 teaspoon Onion powder; Salt and pepper, to taste; 1 1/2 cups Shredded cheddar cheese, divided; 1 cup Frozen peas and carrots (optional); 1/2 cup Crushed Ritz crackers or buttered breadcrumbs; 2 tablespoons Melted butter; Chopped parsley, for garnish (optional)

Description

This creamy chicken noodle casserole is the perfect comfort food, made with tender chicken, egg noodles, a creamy soup base, and topped with cheesy, buttery cracker crumbs. Ideal for busy weeknights or a cozy family dinner.

Ingredients

Scale

3 cups Cooked chicken, shredded or diced
8 oz Wide egg noodles, cooked and drained
1 can (10.5 oz) Cream of chicken soup
1 can (10.5 oz) Cream of mushroom soup
1 cup Sour cream
1/2 cup Milk
1 teaspoon Garlic powder
1/2 teaspoon Onion powder
Salt and pepper, to taste
1 1/2 cups Shredded cheddar cheese, divided
1 cup Frozen peas and carrots (optional)
1/2 cup Crushed Ritz crackers or buttered breadcrumbs
2 tablespoons Melted butter
Chopped parsley, for garnish (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large mixing bowl, combine the cooked chicken, cooked egg noodles, cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and half of the shredded cheddar cheese. Stir until fully combined and creamy.
Fold in the frozen peas and carrots for extra color and nutrition, if using. Season with salt and pepper to taste.
Pour the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
In a small bowl, mix the crushed Ritz crackers or breadcrumbs with the melted butter until well combined. Sprinkle this mixture over the casserole.
Bake for 25-30 minutes, or until bubbly and the top is lightly browned.
Remove from the oven and let it cool for a few minutes. Garnish with chopped parsley before serving if desired.

Notes

Use rotisserie chicken for a quick prep option.
You can substitute Greek yogurt for sour cream for a lighter version.
Feel free to add other veggies like corn, green beans, or mushrooms.
Leftovers store well in the fridge for up to 3 days and reheat nicely.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 460
Sugar: 3g
Sodium: 680mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 2g
Protein: 23g
Cholesterol: 85mg