Chicken Noodle Casserole

Get ready to cozy up with a big scoop of chicken noodle casserole! 

It’s packed with tender egg noodles, shredded chicken, and colorful veggies covered in a creamy, cheesy sauce. It’s like classic chicken noodle soup but in hearty casserole form!

It’s great for busy weeknights since you can prep it ahead of time. I like to keep one in my freezer for an easy, make-ahead meal! 

I usually serve it alongside a salad and some crusty bread for sopping up the sauce. It’s to die for! 

Why You’ll Love This Chicken Noodle Casserole

Comfort Food Classic: Chicken noodle casserole is the ultimate comfort food. It’s like a warm hug on a plate.

Easy Prep: Using shortcuts like rotisserie chicken and frozen veggies, it comes together quickly and easily. It’s a low-stress meal.

Crowd-Pleaser: Chicken noodle casserole is a family-friendly dish everyone loves.

Versatile Recipe: Swap in different veggies, use various noodle shapes, add cheese, or experiment with the topping.

Ingredients

• Wide Egg Noodles: The perfect pasta shape to hold onto all the creamy, cheesy sauce.
  
• Cooked Shredded Chicken: Tender, pulled chicken adds hearty protein to this comforting casserole.
  
• Cream of Chicken Soup: It creates a rich, velvety base for the sauce.
  
• Sour Cream: It gives the filling an extra creamy texture and zip of flavor.
  
• Whole Milk: Whole milk helps thin out the sauce while keeping it rich.
  
• Onion: Diced onion adds some nice aromatics.
  
• Frozen Peas and Carrots Mix: This blend adds color, nutrition, and texture.
  
• Seasonings: I use garlic powder, dried parsley, salt, and black pepper.
  
• Cheddar Cheese: It gets melted into the casserole and sprinkled on top for cheesy goodness.
  
• Ritz Crackers: Buttery cracker crumbs create a crispy, crunchy topping.
  
• Butter: To bind the cracker crumbs and add even more rich flavor.

How to Make Chicken Noodle Casserole

Making this casserole is a cinch!

1. Cook the noodles. Cook the egg noodles in a large pot of salted water for 1 minute less than the package directions. Drain well.

2. Mix the ingredients. In a large bowl, combine the shredded chicken, cream of chicken soup, sour cream, milk, diced onion, peas and carrots, garlic powder, parsley, salt, pepper, and 1 cup of the cheddar cheese. Fold in the cooked egg noodles.

3. Transfer the mixture. Pour the chicken and noodle mixture into a greased 9×13 inch baking dish and spread into an even layer. Top with the remaining cheddar cheese.

4. Make the topping. In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the buttery cracker crumbs evenly over the casserole.

5. Bake the casserole. Bake uncovered at 375°F for 25-30 minutes until the top is golden brown. It should be hot and bubbly throughout.

6. Rest and serve. Let the casserole stand for 5 minutes before serving. Enjoy!

Tips For the Best Chicken Noodle Casserole

Follow these tips for the best casserole you’ve ever tasted:

• Put in a little elbow grease. Shred the cheese from a block yourself for the best melty, creamy texture.
  
• Go nice and slow. When combining the sauce ingredients, add the milk or liquid slowly to get the ideal consistency.
  
• Be generous with the seasonings. Don’t sbeautyevalp on the seasonings. Add more garlic powder, onion powder, salt and pepper to boost flavor.
  
• Add some extra cheese. Feel free to sprinkle on another cheese, like Parmesan, for additional flavor.
  
• Switch it up. Use cream of mushroom or celery soup. You can also make it with leftover turkey instead of chicken.

How to Store

Enjoy your casserole at a later date with these tips:

To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Ensure they cool completely before covering and storing.

To Freeze: 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.

To Reheat: Scoop individual portions onto a microwave-safe plate and heat until warmed through, about 1-2 minutes. You can also reheat the casserole in a 350°F oven, covered with foil, for 20-25 minutes or until hot and bubbly.

Note: While you can freeze this dish, I don’t recommend it. The pasta can turn mushy, and the sauce might become watery.

Chicken Noodle Casserole

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

This chicken noodle casserole is as comforting as it gets! 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 tsp garlic powder

• 1 tsp dried parsley

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 cups shredded cheddar cheese, divided

• 1 cup crushed Ritz crackers

• 2 tbsp 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

• Using rotisserie chicken and frozen veggies keeps the prep quick and easy.
• Sour cream and whole milk make an extra creamy sauce.
• Topping with buttery Ritz cracker crumbs adds a delicious crunch.