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Creamy Chicken Noodle Casserole

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  • Author: Stephanie Pass
  • Total Time: 32 minutes
  • Yield: 8-10 servings 1x


  • 1 12 oz. bag of wide egg noodles
  • 8 oz sour cream
  • 2 10.5 oz cans cream of chicken soup
  • 2 10 oz cans of chunk chicken, drained
  • 1 14.5 oz can of carrots, drained
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  1. Prepare egg noodles according to package.
  2. Preheat oven to 350 degrees and spray a 9 x 13 pan with nonstick spray.
  3. In a large bowl combine sour cream, cream of chicken soup, chicken, carrots, and spices.
  4. Drain the egg noodles and add them to the soup mixture while still hot.
  5. Thoroughly mix up and transfer to the casserole pan.
  6. Bake for 20-25 minutes until the noodles on the top just start to get a tiny bit brown.
  7. Allow to cool for 5 minutes before serving.
  • Prep Time: 5 minutes
  • Cook Time: 27 minutes


  • Serving Size: 3 x 3 inch square
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