Creamy Chicken Casserole Bake (Printable Version)
Tender chicken, egg noodles, cheese, and creamy sauce baked for a crowd-pleasing family meal.
# What You'll Need:
01 -
300 g cooked chicken, shredded or chopped
02 -
200 g cooked egg noodles or pasta
03 -
300 g canned cream of chicken soup
04 -
240 ml sour cream
05 -
120 ml milk
06 -
100 g shredded cheddar cheese
07 -
65 g frozen peas and carrots
08 -
0.5 tsp garlic powder
09 -
0.5 tsp onion powder
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
60 g crushed buttery crackers or breadcrumbs
13 -
30 ml melted butter
# Steps To Follow:
01 -
Set oven temperature to 190°C and allow to fully preheat.
02 -
In a large mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
03 -
Mix in cooked chicken, cooked noodles or pasta, frozen peas and carrots, and shredded cheddar cheese. Stir gently to ensure even distribution.
04 -
Transfer the mixture into a lightly greased baking dish measuring approximately 23 x 33 cm. Spread evenly using a spatula.
05 -
Combine crushed crackers or breadcrumbs with melted butter in a small bowl. Sprinkle evenly over the surface.
06 -
Bake in the preheated oven for 25 to 30 minutes, until the surface is bubbly and golden brown.
07 -
Allow the casserole to rest for 5 minutes before cutting and serving individual portions.
# Notes and Tips:
01 -
Use rotisserie or leftover chicken for convenience and extra flavour.
02 -
Whole milk is recommended for a richer texture, but lower fat milk can be substituted.