Directions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
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Add in the cooked chicken, cooked egg noodles, peas and carrots (if using), and 1 cup of shredded cheddar cheese. Stir until everything is well combined.
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Pour the mixture into the prepared baking dish and spread evenly.
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Top with the remaining 1/2 cup of cheddar cheese.
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In a small bowl, mix crushed crackers or breadcrumbs with melted butter and sprinkle over the casserole.
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Bake uncovered for 30–35 minutes, or until hot, bubbly, and golden on top.
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Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Kcal: 490 kcal
Servings: 6 servings
