Description
A hearty casserole that reimagines classic chicken noodle soup with layers of tender chicken, creamy noodles, rich cheese, and a golden, crunchy topping. Perfect for weeknights and family gatherings.
Ingredients
3 cups cooked chicken, shredded or diced (use halal-certified chicken breast or thighs)
12 ounces egg noodles, cooked al dente
2 (10.5 ounce) cans cream of chicken soup, condensed (non-alcoholic)
1 cup milk, whole milk or 2% for creaminess
1 cup frozen peas or mixed vegetables (vegetables like carrots, celery, and corn are ideal)
2 cups shredded cheddar cheese (halal-certified if required)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 cup breadcrumbs or crushed saltine crackers
2 tablespoons melted butter or oil
Instructions
Preheat oven to 375°F (190°C)
Cook egg noodles according to package directions, drain, and set aside
In a large bowl, mix cream of chicken soup, milk, salt, pepper, garlic powder, and thyme
Add cooked noodles and shredded chicken, then stir in frozen peas or mixed vegetables
Transfer mixture to a 9×13-inch casserole dish
Sprinkle 1 1/2 cups of shredded cheddar cheese over the mixture
In a separate bowl, combine breadcrumbs, remaining 1/2 cup cheese, and melted butter
Heap the breadcrumb topping evenly over the dish
Bake for 30 minutes or until bubbly and golden
Let casserole rest for 5–10 minutes before serving
Notes
Use rotisserie chicken for a faster prep option
Replace egg noodles with gluten-free or ramen noodles for substitutions
For a spicier version, add a pinch of cayenne to the soup base
Ensure the soup can is labeled ‘non-alcoholic’ for full compliance
Leave the cheese topping off the recipe label for a dairy-free adaptation
- Prep Time: 20
- Cook Time: 30
- Category: Soups
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 400
- Sugar: 5g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg