Cream Cheese Chicken Casserole

Ready in under an hour, this Cream Cheese Chicken Casserole is your weeknight go-to for a comforting, no-fuss dinner. Tender chicken cubes are enveloped in a creamy, dreamy layer of rich cream cheese and topped with a perfectly golden breadcrumb crust. It’s a dish that comes together easily and brings everyone to the table with smiles.

Course Main

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 532kcal

Author Wendy Polisi

Ingredients

8 ounces dried egg noodles
8 ounces cream cheese
1 cup small curd cottage cheese
⅓ cup grated onion
¼ cup parsley finely chopped
1 10 ¾ can low-sodium cream of chicken soup
⅔ cup whole milk
½ teaspoon sea salt
½ teaspoon poultry seasoning
3 cups diced cooked chicken
1 cup shredded sharp cheddar cheese
3 tablespoons butter melted
1 ½ cups breadcrumbs

Instructions

Preheat the oven to 375°F. Spray a 2 ½ quart casserole dish with cooking spray.
Cook the egg noodles according to package directions. Drain, and place half of them in the prepared casserole dish.
Place the cream cheese and cottage cheese in a food processor and process until smooth. Add the onion and parsley and pulse until combined.
Combine the cream of chicken soup, milk, salt, and poultry seasoning in a bowl and whisk to combine.
Spread half of the cream cheese mixture over the noodles. Top with half of the chicken, then add half of the soup mixture.
Add the remaining noodles, cheese mixture, chicken, and soup. Top with the cheese.
Melt the butter in the microwave and stir in the breadcrumbs. Sprinkle on top of the casserole.
Bake for 30 minutes, until golden and bubbly.

Nutrition