Classic creamy chicken noodle casserole featuring tender chicken, egg noodles, and vegetables baked in a cheesy sauce—a comforting family favorite.

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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook egg noodles according to package directions until al dente. Drain and set aside.
In a skillet over medium heat, warm olive oil and butter. Sauté onion and bell pepper until softened, about 4–5 minutes. Add garlic and cook 1 minute more.
In a large bowl, combine cream of mushroom soup, cream of chicken soup, sour cream, half of the cheddar cheese, peas and carrots, thyme, salt, and pepper.
Add cooked noodles, chicken, and sautéed vegetables to the bowl. Stir until everything is evenly coated.
Pour mixture into prepared baking dish. Sprinkle remaining cheddar cheese on top. If using, scatter breadcrumbs or crushed crackers evenly over the cheese.
Bake for 25–30 minutes, until casserole is bubbly and topping is golden.
Let rest 5 minutes before serving. Garnish with chopped fresh parsley, if desired.

Make it gluten‑free by using GF noodles and gluten‑free soup or homemade cream sauce.
Substitute Greek yogurt or cream cheese for sour cream for a tangier flavor.
Add cooked broccoli, mushrooms, or corn for extra veggies.
Make‑ahead: assemble casserole a day ahead, refrigerate unbaked, and bake before serving.
Leftovers freeze well; thaw and reheat covered until hot.