Ingredients
Scale
- 12 oz egg noodles or short pasta (penne or rotini)
- 2 cups cooked chicken (shredded) or cooked ground beef
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup milk
- 3 cups shredded cheddar cheese, divided
- 1 cup frozen peas and carrots
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup buttery cracker crumbs or breadcrumbs (optional topping)
Instructions
- Step 1: Preparation: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick spray or butter. Boil a large pot of salted water and cook the egg noodles or pasta according to the package directions, but stop 2 minutes early so they are slightly firm (al dente). Drain the noodles and set them aside.
- Step 2: Cooking: In a large mixing bowl, whisk together the cream soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Fold in the cooked chicken (or beef), the frozen vegetables, and 2 cups of the shredded cheddar cheese. Add the cooked noodles to the bowl and toss everything together until the pasta is thoroughly coated in the creamy sauce. Pour the mixture into your prepared baking dish and spread it into an even layer.
- Step 3: Plating: Sprinkle the remaining 1 cup of cheese over the top of the casserole. If you want an extra crunch, add the cracker crumbs now. Place the dish in the oven and bake for 25 to 30 minutes until the cheese is bubbly and the edges are golden brown. Remove from the oven and let it sit for 5 minutes to set before serving. Scoop large portions onto plates and enjoy while hot.
- Cook Time: 45 minutes