Ultimate Cheesy Chicken Bake
A comforting all-in-one oven-baked dish featuring tender poultry, soft pasta, and a medley of vegetables enveloped in a velvety, cheese-laced sauce. Finished with a crisp, buttery topping, this satisfying casserole makes for a perfect family-style dinner.
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Servings: 6
Ingredients
- 1 cup frozen vegetable blend including peas, carrots, corn, and green beans
- 3 cups shredded cooked chicken rotisserie-style recommended
- ½ teaspoon fine sea salt
- 1 cup finely grated cheddar cheese
- ½ cup whole milk
- 2 tablespoons unsalted butter melted
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- 3 cups prepared wide egg noodles approximately 6 oz before cooking
- ½ teaspoon garlic powder
- 1 can 10.5 oz condensed cream of chicken soup
- ½ teaspoon onion powder
- 1 cup full-fat sour cream
- 1 cup crushed buttery crackers such as Ritz
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with non-stick spray or oil.
- Prepare the egg noodles according to the instructions on the package. Drain thoroughly and set aside.
- In a large mixing bowl, combine the cooked chicken, boiled noodles, cream of chicken soup, sour cream, milk, shredded cheddar, frozen vegetables, garlic powder, onion powder, paprika, salt, and pepper. Stir until the ingredients are evenly distributed.
- Transfer the mixture into the prepared casserole dish, spreading it into an even layer.
- For the topping, mix the crushed crackers with the melted butter in a small bowl. Distribute this crumb mixture evenly over the surface of the casserole.
- Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is bubbling and the topping is crisp and golden brown.
- Allow to cool for a few minutes before serving.