Name: Easy Chicken Noodle Casserole: A Classic Comfort Food the Whole Family Loves
Ingredients: 12 oz (340g) wide egg noodles; 2 cups cooked, shredded chicken; 1 (10.5 oz) can condensed cream of chicken soup; 1 cup sour cream or plain Greek yogurt; ½ cup milk; 1½ cups frozen peas & carrots (or mixed veggies); 1 small onion, finely diced; 1 garlic clove, minced; ½ tsp dried thyme; Salt & black pepper to taste; ¾ cup panko breadcrumbs; 2 tbsp melted butter; ¼ cup grated Parmesan cheese; Optional: pinch of paprika

Ingredients

Scale

12 oz (340g) wide egg noodles
2 cups cooked, shredded chicken
1 (10.5 oz) can condensed cream of chicken soup
1 cup sour cream or plain Greek yogurt
½ cup milk
1½ cups frozen peas & carrots (or mixed veggies)
1 small onion, finely diced
1 garlic clove, minced
½ tsp dried thyme
Salt & black pepper to taste

For the topping:

¾ cup panko breadcrumbs
2 tbsp melted butter
¼ cup grated Parmesan cheese
Optional: pinch of paprika

Instructions

Prep: Preheat oven to 375°F (190°C). Grease a 9×13″ baking dish.
Cook noodles: Boil egg noodles until just under al dente (about 1 minute less than package directions). Drain and set aside.
Make filling: In a large bowl, combine cooked noodles, chicken, soup, sour cream, milk, veggies, onion, garlic, thyme, salt, and pepper. Mix well.
Assemble: Spread mixture into baking dish.
Add topping: Mix panko, melted butter, Parmesan, and paprika (if using); sprinkle evenly over top.
Bake 25–30 minutes, until bubbly and topping is golden brown.
Rest 5 minutes before serving.

💡 Make ahead: Assemble unbaked casserole up to 1 day ahead. Cover and refrigerate; add 5–10 min to bake time.

Prep Time & Nutrition (per serving, serves 6):