Description
A rich, creamy, and comforting Southern classic! Tender chicken, cheesy goodness, and a crunchy cornflake topping make this casserole the perfect crowd-pleaser for family dinners or potlucks. It’s simple to make, customizable, and oh-so-satisfying!
Ingredients
- 3 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 2 cups cooked and drained egg noodles
- 1 can (14.5 oz) diced tomatoes, drained (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed cornflakes (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). - Prepare Chicken Mixture
In a large mixing bowl, combine shredded chicken, cream of chicken soup, cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix well until creamy and smooth. - Add Noodles and Tomatoes
Gently fold in the cooked egg noodles and diced tomatoes (if using) to maintain their texture. - Assemble the Casserole
Grease a 9×13-inch baking dish and spread the chicken mixture evenly into the dish. - Top with Cheese and Cornflakes
Sprinkle shredded cheddar cheese over the casserole. Mix crushed cornflakes with melted butter and evenly spread over the cheese layer. - Bake
Bake in the preheated oven for 30–35 minutes until the top is golden brown and the edges are bubbling. - Rest and Serve
Allow the casserole to rest for a few minutes before serving. Enjoy it warm with your favorite sides!
Notes
- Slightly undercook the noodles, as they’ll finish cooking in the oven.
- Swap mayonnaise for Greek yogurt for a healthier twist.
- Add a dash of smoked paprika or Worcestershire sauce for deeper flavor.
- Use crushed Ritz crackers or breadcrumbs as alternative toppings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern