Name: Dolly’s Creamy Chicken Noodle Casserole
Ingredients: 3 cups cooked chicken, shredded or diced; 10–12 oz egg noodles; 1 can (10.5 oz) cream of chicken soup; 1 can (10.5 oz) cream of mushroom soup; ¾ cup milk; ½ cup sour cream; 2 tablespoons butter, melted; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; Optional topping: crushed crackers or breadcrumbs

Ingredients

Scale

3 cups cooked chicken, shredded or diced
10–12 oz egg noodles
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
¾ cup milk
½ cup sour cream
2 tablespoons butter, melted
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder

Optional topping: crushed crackers or breadcrumbs

Instructions

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender. Drain and set aside.

Step 2: Preheat the Oven

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 3: Make the Creamy Sauce

In a large bowl, whisk together cream of chicken soup, cream of mushroom soup, milk, sour cream, melted butter, salt, pepper, and garlic powder until smooth.

Step 4: Combine Everything

Add the cooked noodles and chicken to the sauce. Gently stir until everything is evenly coated.

Step 5: Bake

Transfer the mixture to the prepared baking dish. If using a topping, sprinkle it evenly over the top. Bake uncovered for 30–35 minutes, until bubbly and lightly golden. Let rest 5 minutes before serving.

Notes

Do not overcook noodles before baking.
Rotisserie chicken saves time and adds flavor.
Sauce thickens as the casserole rests.

Cover loosely if top browns too quickly.