Description
A hearty and delicious family-friendly dish featuring tender chicken, creamy soups, and cheesy goodness, all topped with a crispy cornflake crust. Perfect for quick weeknight dinners!
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 2 cups cooked and drained egg noodles
- 1 (14.5 oz) can diced tomatoes, drained (optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 cup crushed cornflakes for topping
- 2 tbsp melted butter for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken with both cans of soup. Add sour cream, mayonnaise, garlic powder, onion powder, and season with salt and pepper. Stir until well combined and creamy.
- Fold in the cooked egg noodles and diced tomatoes (if using). Be careful not to over-stir.
- Grease a 9×13 inch baking dish and spread the chicken mixture evenly inside.
- Sprinkle shredded cheddar cheese over the top.
- In a small bowl, mix the crushed cornflakes with melted butter and sprinkle this mixture over the cheese.
- Bake for 30-35 minutes, or until hot, bubbly, and the topping is golden brown.
- Let cool for a few minutes before serving.
Notes
- You can use rotisserie chicken for a faster preparation.
- For a lighter version, substitute sour cream and mayonnaise with Greek yogurt, and use low-fat soups and cheese.
- Homemade creamy soups or condensed vegetable soup can be used as substitutes for cream of chicken or mushroom soups.
- Leftovers should be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American