The dinner nobody argues about, ever.
Twelve ounces of egg noodles, three cups of shredded chicken, two cans of cream of chicken soup, a cup of milk, and two cups of frozen peas and carrots, stirred together into a buttered 9x13.
Cheddar and buttery cracker crumbs across the top, 375F for twenty-five minutes until it bubbles and browns, then five minutes of sitting before anybody gets a spoon into it.
Ingredients
The recipe serves 6. Plan on 10 minutes to finish (plus earlier baking).
- 12 oz egg noodles, cooked and drained
- 3 cups cooked shredded chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 1 cup milk
- 2 cups frozen peas and carrots
- 1.5 cups shredded cheddar
- 1/2 cup buttery cracker crumbs
How to Make It
- Heat the oven to 375F and butter a 9x13 dish.
- Stir together the noodles, chicken, soup, milk, peas and carrots, and 1 cup of the cheese.
- Spread it into the dish, then top with the rest of the cheese and the cracker crumbs.
- Bake 25 minutes until bubbly and golden. Let it sit 5 minutes before serving.
Do the Slow Part Early
Assemble the casserole earlier so you can bake or reheat it fast after practice.
- Build the full dish in the afternoon and keep it chilled, ready to bake
- Or freeze it ahead and thaw overnight in the fridge
- Cook and shred the chicken in the morning or use rotisserie
Store and Reheat
Creamy casseroles dry at the edges, so add milk and cover them when reheating.
- Microwave a portion 2 to 3 minutes with a splash of milk, covered
- Or reheat the dish at 350F for 20 minutes under foil
- Keeps 4 days in the fridge or 2 months frozen
- Serve with: steamed green beans, dinner rolls, applesauce
Parent Tip
This one freezes beautifully, so make two and stash one for the next late night.
Make it fit tonight
Small changes that make this one fit your night
Build two, bake one
The second dish goes into the freezer unbaked and thaws overnight in the fridge.
Milk on the reheat
Creamy casseroles dry at the edges, so add a splash and cover the portion.
Crumbs go on later
Add the cracker topping to the frozen dish after thawing so it stays crisp.
Shredded rotisserie chicken
Three cups off a store bird and the whole assembly takes eight minutes flat.
Two months frozen
That covers most of a season if you build two dishes at a time.
Plan the next step
Make two, freeze one
Use the planner to schedule freezer-friendly bakes like this so a future late night is already handled.