This warm, bubbling Chicken Noodle Casserole makes my heart sing! It’s rich, creamy, and homey, just like mom’s cooking.
Every forkful is packed with tender egg noodles, shredded chicken, and colorful veggies in a rich, velvety sauce. And you know I couldn’t resist a crunchy, buttery, cheesy topping!
It's like comforting chicken noodle soup but baked to golden perfection.
And my favorite part? It’s super easy to throw together, thanks to shortcuts like leftover rotisserie chicken and canned soup. Plus, it doesn’t hurt that it’s light on the wallet.
Serve with a green salad and garlic bread for an easy dinner the entire family will devour!
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Ingredients for Chicken Noodle Casserole
- Wide Egg Noodles: These tender, chewy noodles perfectly absorb all the creamy, cheesy sauce.
- Cooked Shredded Chicken: Shredded, juicy chicken makes this dish more hearty. I use store-bought rotisserie chicken, but leftover chicken works too.
- Cream of Chicken Soup: Creates a rich, velvety base for the sauce. You could also swap it for cream of mushroom soup.
- Sour Cream: I add it for an extra creamy texture and tangy flavor.
- Whole Milk & Butter: Milk helps thin the sauce while keeping it rich. Butter binds the cracker crumbs for an even richer flavor.
- Frozen Peas & Carrots: Adds sweetness, color, and a bit of texture to the dish. I defrost them beforehand to ensure proper cooking.
- Seasonings: I use garlic powder, dried parsley, salt, and black pepper to enhance the flavor.
- Cheddar Cheese: Melts into the casserole for an irresistible cheesy layer.
- Ritz Crackers: I add crushed crackers for a crispy, crunchy topping.
How to Make Chicken Noodle Casserole
This dreamy, creamy chicken casserole takes me right back to my mom’s kitchen. It’s a hearty, comforting meal all baked into one dish. And, it’s a cinch!
1. Cook noodles. Preheat the oven to 375°F. Cook the egg noodles in a large pot of salted water for 1 minute less than the package directions. Drain well.
2. Mix filling. In a large mixing bowl, mix the cooked chicken, soup, sour cream, milk, veggies, seasonings, and 1 cup shredded cheddar cheese until combined. Fold in the cooked noodles.
3. Assemble. Spread the chicken mixture evenly into a greased 9×13-inch baking dish. Top with remaining cheese.
4. Make topping. Combine the crushed crackers and melted butter in a small bowl. Sprinkle the buttery cracker crumbs evenly over the casserole.
5. Bake. Bake the casserole uncovered in the preheated oven for 25-30 minutes until the top is golden brown.
6. Cool. Allow the casserole to cool for 5 minutes, then serve.
Tips for the Best Chicken Noodle Casserole
This chicken dinner is my idea of easy comfort food for the soul. It's simple to whip up and adaptable. Enjoy as is or give it your special spin.
Either way, here are my top tips to make this dish even better:
- Freshly shred the cheese. Shredding it yourself will provide the best melty, creamy texture and flavor.
- Thaw the veggies overnight. I pop the frozen mixed vegetables in the fridge the night before for easier thawing. You can also run them under cold water or thaw in the microwave. Either way, be sure to drain any excess liquid.
- Try other noodles. Out of egg noodles? Try using rotini, penne, or bowtie shaped pasta. Just be sure to cook the pasta al dente so it doesn’t get mushy.
- Go nice and slow. When combining the sauce ingredients, add the liquid slowly for the ideal consistency.
- Don't skimp on seasonings. Add more garlic powder, onion powder, salt, and pepper to boost flavor.
- Substitute the sauce. Instead of canned soup, milk, and sour cream, try making this casserole with Alfredo sauce. It would be delicious like my Chicken Alfredo Casserole.
- Add extra cheese. Sometimes, I like to sprinkle on another type of cheese, like Parmesan or mozzarella cheese, for additional flavor.
- Try variations. Try using cream of mushroom or celery soup. Mix in other veggies like frozen broccoli or swap the crackers for breadcrumbs. Add a sprinkle of Italian seasoning. Or, make it with leftover turkey instead of chicken.
How to Store Cheesy Chicken Noodle Casserole
I love making this chicken noodle dish ahead for easy weeknight dinners. It also freezes well for busy weeks!
Meal-prepping or reheating leftovers, follow these tips for the best texture and flavor:
To Make Ahead: Assemble the casserole as directed without the topping. Wrap the unbaked casserole tightly with plastic wrap and foil. Refrigerate for 1-2 days or freeze for up to 3 months. Thaw in the fridge overnight and bake the chilled casserole for an additional 15 minutes.
To Store: Place cooled leftovers in an airtight container. Refrigerate for up to 3-4 days.
To Reheat: Warm individual portions on a microwave-safe plate until heated through, about 1-2 minutes. Alternatively, cover with foil and reheat in a 350°F oven for 20-25 minutes or until hot and bubbly.
Note: While you can freeze the prepared dish, I don't recommend it. The pasta can turn mushy, and the sauce might become watery.
More Easy Chicken Casserole Recipes You’ll Love
Million Dollar Chicken Casserole
Chicken Noodle Casserole
6
servings15
minutes30
minutes894
kcalThis chicken noodle casserole is the ultimate comfort food! Packed with chicken, veggies, and egg noodles in a creamy sauce, you’ll flip for it.
Ingredients
12 ounces wide egg noodles
3 cups cooked shredded chicken (from rotisserie chicken)
2 cans cream of chicken soup
1 cup sour cream
1 cup whole milk
1/2 onion, finely diced
2 cups frozen peas and carrots mix, thawed
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese, divided
1 cup crushed Ritz crackers
2 tablespoons melted butter
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook the egg noodles in a large pot of salted water for 1 minute less than the package directions. Drain well.
- In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, milk, diced onion, peas and carrots, garlic powder, parsley, salt, pepper, and 1 cup of cheddar cheese. Fold in the cooked egg noodles.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining 1 cup of cheddar cheese.
- In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the cracker mixture evenly over the casserole.
- Bake uncovered for 25-30 minutes until the top is golden brown and the casserole is hot and bubbly throughout.
- Let stand for 5 minutes before serving. Enjoy!
Notes
- Use leftover chicken. Instead of rotisserie, use any leftover poached chicken, roasted chicken, or baked chicken breast. Just be sure to shred the meat.
- Thaw frozen veggies overnight. For convenience, thaw the frozen vegetables in the fridge overnight. You can also run them under cold water or thaw in the microwave. Be sure to drain any excess liquid.
- Freshly shred the cheese. This will provide the best melty, creamy texture and flavor.
- Add the milk slowly. This will help achieve the ideal sauce consistency.
Nutrition
- Total number of serves: 6
- Calories: 894kcal
- Fat: 45g
- Saturated Fat: 19g
- Cholesterol: 244mg
- Sodium: 1760mg
- Potassium: 452mg
- Carbohydrates: 65g
- Fiber: 3g
- Sugar: 6g
- Protein: 56g
- Vitamin A: 5454IU
- Calcium: 418mg
- Iron: 3mg
28 Comments
Awesome Kim!! Who would have thought, if that is your picture, not only is a woman of beauty-also a great cook!! Just a guy who makes supper for his wife. Changed few ingredients (garlic). Simple and heart warming!! Thank You, young lady!
Very tasty. Taking to a luncheon at work
Love this recipe. Making it again tomorrow. Everyone loves it.
Sounds delicious! A little high in salt but low salt soup swap would help‼️
Oh my this was delicous! I made it last night. Me and my family loved it. Definitely will be on the dinner menu again. Thank you for the recipe 👍👍😊
Can you substitute the egg noodles for orzo rice or long grain rice?
Hi Eloise!
You can easily swap in orzo or white rice for the egg noodles, but you’ll need to make a few small adjustments:
Option 1: Using Orzo
Use about 1 ½ cups uncooked orzo instead of egg noodles.
Cook it in salted boiling water until a couple minutes before al dente (about 5 minutes), then drain well.
Mix it into the casserole as directed and bake as usual.
Option 2: Using White Rice
Use 1 ½ cups uncooked white rice (long grain or jasmine works well).
Cook the rice in 3 cups of water or chicken broth until tender (about 15 minutes), then fluff with a fork.
Mix the cooked rice into the casserole and proceed with the recipe as written.
Since orzo and rice absorb liquid differently than noodles, you might find the casserole slightly thicker. If needed, stir in ¼ to ½ cup extra milk to keep it creamy.
I love so many of your recipes & need to print them. I will need to make a book for all I have saved on my PC. I would like to know if you have any recipes that are easier on for stomach issues. My husband & I are both older & have stomach issues. We need to be very careful with what we eat. Thank you
Hi Mary!
We don’t have any dietary-specific recipes, but you can modify many of our recipes, depending on your needs.
For example:
Dairy Sensitivity → Use lactose-free milk, cream, or dairy alternatives like oat milk or coconut milk. Hard cheeses (like Parmesan) are lower in lactose.
High-Fat Foods → Reduce butter, oil, and heavy cream or swap for lighter options like Greek yogurt or broth-based sauces.
Spicy Ingredients → Omit or reduce chili flakes, cayenne, and hot sauces. Use mild herbs like basil and oregano instead.
Acidic Ingredients → Reduce or replace tomatoes, citrus, and vinegar if they cause irritation. Try low-acid alternatives like roasted red peppers or coconut aminos.
High-Fiber or Gas-Producing Foods → Cut back on beans, cruciferous vegetables (broccoli, cabbage), and onions or cook them well to make them easier to digest.
Use low-FODMAP carbs → Potatoes, polenta, and gluten-free options can be better tolerated.
Avoid deep-frying – Opt for baking, steaming, air frying, or grilling for easier digestion.
Slow-cook meats – Tough cuts or fatty meats can be harder to digest, so slow-cooking or braising helps break them down.
Peel & cook veggies – Raw veggies and skins can be rough on the stomach; peeling and cooking makes them gentler.
Hope this helps!
Love this dish. Making it for our third time. We use salt reduced soup and we use 3 instead of 2 cans of soup to make it more creamy. We also prefer fresh, minced garlic rather than powdered and we use plain Greek yoghurt instead of sour cream. It turns out beautifully every time. Definitely recommend.
I’m 100% with you on the fresh garlic, Patricia.
While I do use powdered garlic for some things, I always opt for fresh when possible. It just has such a FANTASTIC taste.
I made this casserole today and it turned out perfect.
I used some leftover turkey that I had frozen and one can of cream of chicken and one can of cream of celery. For the veggies I used some frozen veggies, diced celery and onion, and I also had rosemary and sage I had leftover from Thanksgiving. Delish this is a keeper.
Hi Can you use canned peas and carrots.
Hi, Roxana.
I wouldn’t recommend canned peas and carrots for this recipe. Because they’re already fully cooked, they will likely become mushy in the casserole.
I made this for the first time tonight. Absolutely delicious!!!
So glad you enjoyed it, Terrie!
It’s my second time making this….it sure takes a lot longer than 15 minutes to put together and I used a lot of pots and bowls!!!! It’s delicious though 🥰
It always takes me a bit longer than the prep time on most recipes, too. I used to do HelloFresh and HomeChef, and my son would always tease me because the recipe cards that came with the meals would say “5 mins. prep” and it would take me like 15 to 20 minutes to cut everything up. Haha.
So trust me! You are not alone in this!
can this be frozen?
Hi Sharon!
You’ll find info for freezing in the post above the recipe card 🙂
Here’s the rundown:
Assemble the casserole as directed, but don’t add the cracker topping. Wrap the unbaked casserole tightly with plastic wrap and foil, then freeze for up to 3 months.
But while you can freeze this dish, I don’t usually recommend it. The pasta can turn mushy, and the sauce might become watery.
Can’t wait to make this.
This is my second time making it. It’s so delicious and easy my family loves it 😋
The chicken noodle casserole is exactly like one my mom made often but that was 50 years ago but it’s still delicious and fast and easy to make!
I love comments like this! It always warms my heart when people find recipes that bring back that little bit of nostalgia. <3
Love this recipe
OMG! I just made this for Sunday dinner and it is fantastic!!! I cooked boneless chicken breasts in butter and garlic in a skillet. Seared on both sides then covered and lowered temp for 5 minutes each side. It was juicy and shredded so nice! Only had frozen mixed veggies but it worked out great!! This recipe is definitely a keeper
mine is in the oven now. used more seasoning because I can’t have salt and the soups already are high sodium. looking forward to eating it. Will definitely keep recipe.
I loved and so easy to make