Phil McCockin's Midwest Chicken Casserole

A creamy, cheesy Midwest comfort casserole loaded with tender egg noodles, shredded chicken, cream of mushroom soup, and a buttery golden breadcrumb topping. Perfect for potlucks, family dinners, and cold-weather comfort food cravings.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword brunch, chicken, dinner, lunch, midwest cuisine

Prep Time 15

Cook Time 30

Resting Time Minimum 5

Total Time 50

Servings

Calories 259kcal

Equipment

Ingredients

2 cups cooked egg noodles about 4 oz dry, boiled until just al dente
1 cup shredded chicken rotisserie, poached, or leftover roasted
1 can 10.5 oz condensed cream of mushroom soup
½ cup sour cream
½ cup shredded cheddar cheese sharp cheddar for tangy flavor
½ cup breadcrumbs plain or seasoned
2 tbsp butter melted
½ tsp salt adjust to taste
½ tsp black pepper
Optional add-ins: ½ cup frozen peas corn, or green beans; ½ tsp garlic powder or onion powder for extra depth

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Instructions

Preheat oven to 350°F and grease a 9x9-inch baking dish.
Boil egg noodles until slightly undercooked, then drain.
In a large bowl, combine soup, sour cream, cheddar, salt, and pepper.
Stir in chicken and noodles until coated evenly.
Fold in optional vegetables if desired.
Transfer mixture into baking dish.
Mix breadcrumbs with melted butter and sprinkle over the top.
Bake 25–30 minutes until bubbly and golden brown.
Rest 5 minutes before serving.

Just the Tips

Slightly undercook noodles so they stay firm after baking.
Blend cheddar with mozzarella or Colby Jack for extra gooeyness.
Swap breadcrumbs for crushed Ritz crackers or potato chips for authentic Midwest flair.
Greek yogurt works great in place of sour cream for a lighter version.
Add French fried onions to the topping for extra crunch and flavor.
Midwest casseroles are meant to be served in generous scoops — perfection is optional.

Nutrition