Chicken Noodle Crockpot Casserole
Simplify your next dinner without sacrificing taste with this warm and delicious Chicken Noodle Crockpot Casserole.
Servings: 8 servings
Calories: 404kcal
Equipment
- Slow cooker/crockpot
- Nonstick cooking spray
- Two forks
Ingredients
- 2 to 3 pounds boneless skinless chicken thighs
- 2 10.5 ounce cans cream of mushroom soup
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tablespoons paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 16 ounce package egg noodles cooked according to package directions
Instructions
- Coat the bottom and sides of the slow cooker with nonstick cooking spray.
- Inside the crockpot, mix the soup, sour cream, mayonnaise, and seasonings.
- Add the chicken into the sauce, making sure it's covered.
- Cover the slow cooker properly. Cook on low for 7 to 8 hours or on high for 4 hours.
- Shred the chicken using two forks or your hands.
- Cook the egg noodles separately and add them to the slow cooker. Stir to evenly coat the noodles with the chicken and sauce.
Nutrition
Calories: 404kcal | Carbohydrates: 3g | Protein: 27g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 391mg | Potassium: 512mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1087IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 1mg