Rogene's Chicken Casserole
Experience comfort food at its finest with Rogene's Chicken Casserole, a hearty and satisfying dish perfect for family dinners or potlucks. This creamy casserole features tender shredded chicken, al dente egg noodles, and a rich sauce made from cream of chicken soup, sour cream, and savory sautéed onions and garlic. Topped with a generous layer of melted cheddar cheese and golden, crunchy breadcrumbs, every bite is a delightful combination of textures and flavors. Seasoned with paprika, garlic, and a touch of parsley for garnish, this dish comes together in under an hour and serves up to six people. Whether you're meal prepping or looking for a cozy, crowd-pleasing dinner idea, this baked chicken casserole is sure to become a household favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 12 ounces egg noodles
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 medium (diced) onion
- 2 cloves (minced) garlic
- 2 tablespoons unsalted butter
- 1 cup breadcrumbs
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons (chopped, for garnish) parsley
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Step 2
In a large pot, bring salted water to a boil and cook the egg noodles until al dente according to the package instructions. Drain and set aside.
Step 3
Season the chicken breasts with salt, pepper, and paprika. In a large skillet, melt 1 tablespoon of butter over medium heat and cook the chicken until fully cooked (about 4-5 minutes per side). Remove the chicken, let it cool, and shred it into bite-sized pieces.
Step 4
In the same skillet, melt the remaining 1 tablespoon of butter and sauté the diced onion and minced garlic until softened and fragrant (about 3-4 minutes).
Step 5
In a large mixing bowl, combine the cream of chicken soup, sour cream, chicken broth, sautéed onions and garlic, and 1 cup of shredded cheddar cheese. Mix until smooth and well combined.
Step 6
Add the cooked egg noodles, shredded chicken, and the soup mixture to the bowl. Toss everything together until evenly coated, then transfer the mixture to the prepared casserole dish.
Step 7
Top the casserole with the remaining 1 cup of shredded cheddar cheese and sprinkle the breadcrumbs evenly over the top.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Step 9
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley for a fresh touch.
Nutrition Facts
| Serving size | (1994.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3325.8 |
| Total Fat 180.4g | 0% |
| Saturated Fat 103.6g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 838.0mg | 0% |
| Sodium 7631.1mg | 0% |
| Total Carbohydrate 229.7g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 40.4g | |
| Protein 217.6g | 0% |
| Vitamin D 77.0IU | 0% |
| Calcium 2352.5mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 1899.6mg | 0% |
Source of Calories