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Creamy Mushroom Chicken Noodle Casserole
Rachel Kim

Creamy Mushroom Chicken Noodle Casserole

This is the familiar noodle casserole, tightened up with browned mushrooms. Black pepper keeps the sauce awake. Undercook the noodles before baking. If they're soft going into the pan, they'll be mush coming out.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • 12 oz cremini mushrooms sliced
  • 1 small yellow onion chopped
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 1 cup sour cream
  • 3/4 cup low-sodium chicken broth
  • 3 cups chopped cooked chicken
  • 1 cup frozen peas
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 cup crushed buttery crackers

Method
 

  1. Heat the oven to 375°F, grease a 9-by-13-inch baking dish and boil the noodles 3 minutes short of tender.
  2. Melt the butter in a skillet and cook the mushrooms and onion until browned and their liquid evaporates, 8 to 10 minutes.
  3. Whisk the condensed soup, sour cream, broth, salt and black pepper in a large bowl.
  4. Fold in the drained noodles, mushroom mixture, cooked chicken and frozen peas and spread everything in the dish.
  5. Scatter the crushed crackers over the top and bake until bubbling and browned, 25 to 30 minutes.
  6. Rest for 8 minutes before serving so the sauce settles around the noodles.