Ingredients

Scale

For the Casserole:

3 cups cooked chicken, shredded (rotisserie chicken works great)
12 oz wide egg noodles
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper, to taste

For the Topping:

1/2 cup crushed butter crackers (like Ritz) or breadcrumbs
2 tablespoons butter, melted
2 tablespoons chopped fresh parsley (optional)

Instructions

Step 1: Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Cook the Noodles

Bring a large pot of salted water to a boil and cook the egg noodles according to package instructions until just al dente. Drain and set aside.

Step 3: Mix the Filling

In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, cheddar cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Stir until smooth and creamy.

Step 4: Combine with Chicken and Noodles

Add the shredded chicken and cooked noodles into the creamy mixture. Gently fold everything together until evenly coated.

Step 5: Transfer and Top

Spoon the mixture into the prepared baking dish. In a small bowl, mix crushed crackers or breadcrumbs with melted butter. Sprinkle this over the top of the casserole.

Step 6: Bake

Bake uncovered for 30–35 minutes, or until bubbly and golden brown on top. If desired, garnish with chopped parsley before serving.

Notes

Don’t overcook your noodles before baking — they’ll continue cooking in the oven. Al dente is ideal to avoid a mushy casserole.