Creamy Chicken and Noodle Casserole
3 cups cooked chicken, shredded
1 (10.5oz.) can cream of chicken soup
1 (10.5oz.) can cream of mushroom soup
1 cup sour cream or plain Greek yogurt
1 cup mayonnaise
1 cup shredded cheddar cheese
2 cups egg noodles, cooked and drained
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper, to taste
1 cup crushed cornflakes
2 tbsp. butter, melted
Preheat oven to 350-degrees F.
In a large mixing bowl, combine the shredded chicken with the cream of chicken and cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder and salt and pepper. Mix well. Add in cooked noodles and gently stir to combine.
Spray a 9 x 13” baking dish with cooking spray. Pour the chicken mixture into baking dish and spread out evenly. Now sprinkle with cheddar cheese.
In a small bowl, mix crushed cornflakes with the melted butter until coated. Sprinkle evenly over the top of the cheese.
Add baking dish to oven, uncovered, and bake 30-35 minutes, or until heated through. You know it’s done when it’s hot and bubbly, and the cornflake topping is golden brown.
Take it out of the oven and let it cool for a few minutes. Serve.
