Dolly Parton’s Chicken Noodle Casserole
Dolly Parton’s Chicken Noodle Casserole
Ingredients
- 3 cups cooked shredded chicken
- 8 ounces egg noodles, cooked
- 1 can cream of chicken soup, 10 ounces
- 1 can cream of mushroom soup, 10 ounces
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1/2 cup Ritz crackers, crushed
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped, for topping
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, combine the can of cream of chicken soup, the can of cream of mushroom soup, sour cream, and milk. Whisk until smooth.
⏱️ 3 min
- 3
Season the soup mixture with salt, pepper, garlic powder, and onion powder. Stir well to incorporate the seasonings.
⏱️ 2 min
- 4
Add the cooked shredded chicken, cooked egg noodles, 1 cup of shredded cheddar cheese, and the frozen peas and carrots to the bowl with the soup mixture. Stir gently until all ingredients are evenly combined.
⏱️ 3 min
- 5
Pour the entire casserole mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min
- 6
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
⏱️ 1 min
- 7
In a small separate bowl, combine the crushed Ritz crackers with the melted butter. Mix until the crackers are evenly coated.
⏱️ 2 min
- 8
Scatter the buttered cracker mixture over the top of the cheese layer in the baking dish.
⏱️ 1 min
- 9
Bake the casserole in the preheated oven for 30 to 35 minutes, or until bubbly around the edges and the topping is golden brown.
⏱️ 35 min•🌡️ 375
- 10
Remove the casserole from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dolly Parton’s Chicken Noodle Casserole
- 3 cups cooked shredded chicken
- 8 ounces egg noodles, cooked
- 1 can cream of chicken soup, 10 ounces
- 1 can cream of mushroom soup, 10 ounces
- 1 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 1 cup frozen peas and carrots
- 1/2 cup Ritz crackers, crushed
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped, for topping
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, combine the can of cream of chicken soup, the can of cream of mushroom soup, sour cream, and milk. Whisk until smooth.
⏱️ 3 min - 3
Season the soup mixture with salt, pepper, garlic powder, and onion powder. Stir well to incorporate the seasonings.
⏱️ 2 min - 4
Add the cooked shredded chicken, cooked egg noodles, 1 cup of shredded cheddar cheese, and the frozen peas and carrots to the bowl with the soup mixture. Stir gently until all ingredients are evenly combined.
⏱️ 3 min - 5
Pour the entire casserole mixture into the prepared 9x13 inch baking dish, spreading it evenly.
⏱️ 1 min - 6
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole.
⏱️ 1 min - 7
In a small separate bowl, combine the crushed Ritz crackers with the melted butter. Mix until the crackers are evenly coated.
⏱️ 2 min - 8
Scatter the buttered cracker mixture over the top of the cheese layer in the baking dish.
⏱️ 1 min - 9
Bake the casserole in the preheated oven for 30 to 35 minutes, or until bubbly around the edges and the topping is golden brown.
⏱️ 35 min•🌡️ 375 - 10
Remove the casserole from the oven. Garnish with fresh chopped parsley before serving.
⏱️ 2 min