Million Dollar Chicken Casserole
A comforting and creamy casserole made with shredded chicken, cheese, and egg noodles, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded Use rotisserie chicken for a quick option.
- 1 can cream of chicken soup (10.5 oz) Adds creaminess; feel free to use low-sodium or homemade.
- 1 cup sour cream For richness — swap Greek yogurt if you’re looking for a healthier option.
- 1 cup shredded cheddar cheese A must for that gooey topping; feel free to experiment with a cheddar blend.
- 1 cup uncooked egg noodles Alternatively, gluten-free pasta works wonderfully.
- 1 cup frozen mixed vegetables Carrots, peas, and corn add color and nutrition.
- 1/2 cup milk Any milk will do, including dairy-free options.
- 1/2 teaspoon garlic powder Fresh minced garlic adds extra depth.
- Salt and pepper to taste - essential for balancing flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a pot of salted boiling water, cook your egg noodles according to package instructions until al dente; drain and set aside.
- In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, and milk. Stir well until smooth, adding garlic powder.
- Add the cooked noodles and frozen mixed vegetables, seasoned with salt and pepper. Mix until combined.
- Pour the mixture into a greased 9×13 baking dish, spreading it evenly.
- Top with shredded cheddar cheese.
- Bake for about 25 minutes, or until the cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. This casserole can also be frozen prior to baking.