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- 2 cups cooked chicken, shredded - 8 ounces egg noodles - 1 cup broccoli florets (fresh or frozen) - 1 cup diced carrots - 1 can cream of mushroom soup - 1 cup chicken broth

Chicken Noodle Casserole

Discover the ultimate comforting dish with Chicken Noodle Casserole! This simple recipe combines tender chicken, creamy sauce, and vibrant vegetables for a meal that brings the whole family together. Perfect for busy nights, you'll learn easy steps to customize this casserole to your taste. Ready to savor a heartwarming feast? Click to explore the full recipe and create your very own Chicken Noodle Casserole today!
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Ingredients
  

2 cups cooked chicken, shredded

8 ounces egg noodles

1 cup broccoli florets (can be fresh or frozen)

1 cup carrots, diced

1 can (10.5 oz) cream of mushroom soup

1 cup chicken broth

1 cup shredded cheddar cheese

1/2 cup onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1/2 teaspoon black pepper

1 tablespoon olive oil

Salt, to taste

1/2 cup breadcrumbs (for topping)

Instructions
 

Preheat your oven to 350°F (175°C). This will ensure it’s ready to cook the casserole evenly.

    In a large pot, bring salted water to a rolling boil. Add the egg noodles and cook them according to the package instructions until they are al dente. Once done, drain the noodles and set them aside.

      Meanwhile, in a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, until the onion becomes soft and translucent.

        Next, add the minced garlic, diced carrots, and broccoli florets. Continue to cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender but still vibrant in color.

          In a mixing bowl, combine the cream of mushroom soup, chicken broth, shredded chicken, dried thyme, black pepper, and a pinch of salt. Stir well to ensure all ingredients are fully incorporated and combined.

            Gently fold in the cooked egg noodles and the sautéed vegetables into the soup mixture. Stir until the noodles and veggies are thoroughly coated with the creamy sauce.

              Transfer the entire mixture into a greased 9x13-inch casserole dish, spreading it out evenly. Sprinkle the shredded cheddar cheese uniformly over the top, followed by an even layer of breadcrumbs to create a delightful crunch.

                Cover the casserole with aluminum foil to prevent it from drying out, and bake in the preheated oven for 25 minutes. After that, remove the foil and bake uncovered for an additional 10-15 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

                  Once baked to perfection, remove the casserole from the oven and allow it to cool for a few minutes before serving. This helps it set slightly for easier portioning.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 6-8

                      - Presentation Tips: Serve the casserole directly from the dish with a sprinkle of fresh parsley on top for added color and a pop of freshness. You can also pair it with a side salad for a complete meal.