Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Cook egg noodles in salted boiling water until al dente, about 6–8 minutes; drain and set aside.
- In a mixing bowl, combine the cream of chicken soup, sour cream, and half of the cheddar cheese until smooth.
- Gently fold in the cooked chicken and noodles into the creamy mixture.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Mix crushed buttery round crackers with melted butter until coated, then sprinkle over the casserole.
- Bake in the preheated oven for 25-30 minutes, until hot and bubbly, with a golden topping.
- Remove from oven, let cool for 5 minutes, and serve warm.
Nutrition
Notes
This casserole is budget-friendly and can be customized with seasonal veggies or different proteins.
