Description
A rich, creamy casserole with tender shredded chicken and a cheesy crust, perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts
- 1 can condensed cream of chicken soup (10.75 oz)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz cream cheese (softened)
- 2 cups shredded cheddar cheese
- 1 box wide egg noodles (16 oz)
- 1/2 cup crushed buttery crackers (optional, mixed with 2 tbsp melted butter)
Instructions
- Mix soup, sour cream, mayo, cream cheese, and spices until smooth.
- Add chicken to crockpot, pour sauce over, and cook on Low for 6-7 hours.
- Shred chicken in pot, stir in half the cheese.
- Boil noodles separately, drain, and fold into chicken mixture.
- Top with remaining cheese and optional cracker mix; melt and serve.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 3 days. Reheat with a splash of milk to maintain creaminess. Can be frozen for up to 2 months if noodles are slightly undercooked.