Description
Crunchy Chicken Noodle Casserole With Veggies is a delightful dish that brings together the comforting essence of home-cooked meals with an irresistible crunchy topping.
Ingredients
Scale
- 12 ounces egg noodles
- 3 cups cooked chicken breast, shredded or diced
- 2 cups broccoli florets
- 1 cup carrots, diced or shredded
- 1 cup peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 10.5 ounces cream of chicken soup
- 1 cup sour cream
- 1 cup whole milk
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon dried parsley
- 1 1/2 cups buttery crackers or breadcrumbs, crushed
- 3 tablespoons butter, melted
- 1/4 cup parmesan cheese, grated
Instructions
- Start your journey by preheating your oven to 375°F (190°C). This ensures that when your casserole is ready, your oven will be at the perfect temperature for baking. Grease a 9×13-inch baking dish with butter or non-stick spray to prevent any sticking.
- In a large pot, bring water to a rolling boil and add a pinch of salt. Once boiling, add the egg noodles and cook until they reach an al dente texture. This typically takes about 7-8 minutes; keep an eye on them so as not to overcook. Drain the noodles and set them aside, allowing them to cool slightly.
- While your noodles are cooking, heat two tablespoons of olive oil and butter in a skillet over medium heat. Once the butter has melted, add the finely chopped onion and sauté for about 3 minutes until it becomes soft and translucent. Then, toss in the minced garlic and let it cook for an additional 30 seconds, just enough to infuse the oil with flavor.
- Add the broccoli florets and diced carrots to the skillet. Sauté for about 4 to 5 minutes until they are slightly tender but still vibrant in color. This step helps maintain their nutritional value and adds a lovely crunch to your casserole.
- In a large mixing bowl, whisk together the cream of chicken soup, sour cream, and whole milk until smooth. Then, fold in the shredded cheddar and mozzarella cheeses, along with the salt, black pepper, onion powder, garlic powder, paprika, and dried parsley. This creamy mixture will serve as the flavorful base for your casserole.
- Add the cooked noodles, shredded chicken, peas, and sautéed vegetables to the creamy mixture. Stir everything together until combined, ensuring that all ingredients are coated in the rich sauce.
- Transfer the mixture into the greased baking dish, spreading it out evenly. This will ensure each serving has a balanced mix of noodles, chicken, and vegetables.
- In a separate bowl, combine crushed buttery crackers or breadcrumbs with melted butter and grated parmesan cheese. Mix well to ensure every crumb is coated in butter. This crunchy topping adds essential texture and flavor to your casserole.
- Sprinkle the crunchy topping evenly over the casserole’s surface. This will create a golden, crispy layer that contrasts beautifully with the creamy filling. Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes. You’ll know it’s ready when the casserole is bubbly and the top is golden brown.
- Once it’s out of the oven, allow your casserole to rest for 5 to 10 minutes before serving. This cooling period will help the casserole set, making it easier to serve and enhancing the flavors.
Notes
You can prepare this casserole ahead of time and refrigerate it for 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 780 mg
- Protein: 28 g