Ingredients
Scale
- 1 lb ground beef (80/20 or 90/10)
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 lb wide egg noodles or rotini pasta
- 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
- 3 cups shredded sharp cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup Panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Step 1: Preparation. Preheat your oven to 375°F (190°C). Grease a large 9×13-inch baking dish with non-stick cooking spray or butter. Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions, but stop 2 minutes early to keep them al dente. Drain the noodles and set them aside.
- Step 2: Sauté and Mix. In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain the excess grease thoroughly. In a very large mixing bowl, combine the browned beef, cooked shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and 1.5 cups of the shredded cheddar cheese. Stir until the mixture is well combined and creamy.
- Step 3: Assembly. Gently fold the cooked noodles into the meat and sauce mixture. Ensure the noodles are evenly coated so they don’t dry out during baking. Transfer the entire mixture into your prepared baking dish, spreading it into an even layer. Top the casserole with the remaining 1.5 cups of shredded cheddar cheese.
- Step 4: Baking. Mix the Panko breadcrumbs with the melted butter in a small bowl and sprinkle them over the top of the cheese. Place the dish in the oven and bake for 30 to 35 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. Let the casserole rest for 5 minutes before serving to allow the sauce to set.
- Cook Time: 1 hour