Creamy Chicken & Mushroom Noodle Casserole

This comforting casserole is packed with tender chicken, creamy mushroom sauce, and hearty egg noodles, then baked until hot and bubbly. It’s an easy family dinner that’s perfect for busy weeknights and makes delicious leftovers.

Ingredients

• 12 oz wide egg noodles, uncooked
• 2 (10.5 oz) cans condensed cream of mushroom soup
• 2 cups cooked chicken, shredded or diced
• 1 cup sour cream
• 1 cup shredded mozzarella or cheddar cheese
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 tablespoons chopped parsley (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Cook the egg noodles for 5–6 minutes, just until slightly underdone. Drain well.
3. Spread the noodles evenly in the prepared baking dish.
4. In a large bowl, combine the cream of mushroom soup, sour cream, milk, garlic powder, onion powder, and black pepper.
5. Fold in the cooked chicken and half of the shredded cheese.
6. Pour the creamy mixture evenly over the noodles.
7. Sprinkle the remaining cheese over the top.
8. Cover with foil and bake for 30 minutes.
9. Remove the foil and bake an additional 10–15 minutes, until the casserole is bubbling and the cheese is lightly golden.
10. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Serving Suggestions

• Garlic bread
• Steamed broccoli
• Green beans
• Caesar salad
• Roasted vegetables

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Servings

6–8 servings