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
This chicken noodle casserole is the ultimate comfort food! Packed with chicken, veggies, and egg noodles in a creamy sauce, you’ll flip for it.
6
servings15
minutes30
minutes894
kcalIngredients
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: 5454mcg
- Calcium: 418mg
- Iron: 3mg
30 Comments
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