My Chicken Noodle Casserole 🐔🍜

Ingredients

• 12 oz Extra Wide Egg Noodles (Dried, cook according to package until al dente)
• 2 cups Cooked Chicken (Shredded; can use rotisserie chicken or boiled chicken breast)
• 1 can Cream of Chicken Soup (Typical 10.5 oz can; wash top of can before opening)
• 0.5 cup Chicken Broth (Homemade from boiled chicken; can substitute store‑bought low‑sodium broth)
• 1 cup Sour Cream (Use full‑fat for best texture; about 8 oz from a 24 oz container)

Instructions

1. Boil Water and Cook Noodles

   Fill a large pot with water, add a pinch of salt, bring to a rolling boil, then add the extra wide egg noodles. Cook according to the package directions (about 8‑10 minutes) until al dente.

   Time: PT10M

   Temperature: Boiling

2. Drain Noodles

   When the noodles are done, carefully pour them into a colander to drain. Set aside.

   Time: PT2M

3. Shred Cooked Chicken

   While the noodles are cooking, shred the cooked chicken into bite‑size pieces using two forks or your hands.

   Time: PT5M

4. Prepare the Creamy Sauce

   In a large mixing bowl, combine the cream of chicken soup, ½ cup chicken broth, and 1 cup sour cream. Whisk until smooth and fully incorporated.

   Time: PT5M

5. Combine All Components

   Add the shredded chicken and drained noodles to the bowl with the sauce. Toss gently until everything is evenly coated.

   Time: PT5M

6. Transfer to Baking Dish

   Grease a 9×13‑inch baking dish with a little butter or oil, then pour the noodle‑chicken mixture into it, spreading evenly.

   Time: PT5M

7. Bake the Casserole

   Place the dish in a pre‑heated oven and bake at 350°F for 30 minutes, or until the casserole is bubbling and the top is lightly golden.

   Time: PT30M

   Temperature: 350°F

8. Rest and Serve

   Remove the casserole from the oven and let it rest for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g