Chicken Noodle Casserole

Why You’ll Love This Recipe

This casserole is easy to prepare, uses pantry staples, and comes together quickly with rotisserie or leftover chicken. It’s creamy, hearty, and incredibly comforting—like a warm hug in a baking dish. Plus, it’s family-friendly, freezer-friendly, and endlessly customizable with veggies, seasonings, or different cheeses.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Egg noodles
• Cooked chicken (shredded or cubed)
• Cream of chicken soup (or cream of mushroom)
• Sour cream or mayonnaise
• Milk or chicken broth
• Frozen peas and carrots (or any mixed vegetables)
• Shredded cheddar cheese
• Garlic powder
• Onion powder
• Salt and pepper
• Butter
• Crushed crackers or breadcrumbs (for topping)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook egg noodles according to package directions until just al dente. Drain and set aside.
3. In a large mixing bowl, combine cream of chicken soup, sour cream, and milk. Stir until smooth.
4. Add the cooked chicken, vegetables, cheese, and seasonings. Mix until evenly combined.
5. Fold in the cooked noodles and stir to coat.
6. Transfer the mixture to the prepared baking dish and spread evenly.
7. In a small bowl, mix melted butter with crushed crackers or breadcrumbs. Sprinkle over the casserole.
8. Bake uncovered for 25–30 minutes, or until hot and bubbly with a golden topping.
9. Let rest for 5–10 minutes before serving.

Servings and timing

This recipe yields approximately 6–8 servings.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: About 45 minutes

Variations

• Use rotini, penne, or elbow macaroni instead of egg noodles.
• Swap cream of chicken soup for cream of mushroom or celery.
• Add sautéed onions, mushrooms, or fresh herbs for more flavor.
• Mix in bacon bits or chopped ham for a protein boost.
• Top with French-fried onions instead of breadcrumbs for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or in the oven at 350°F until warmed through.
To freeze, assemble the casserole without baking, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before baking.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble it up to 24 hours in advance and refrigerate. Add the topping just before baking.

Can I freeze it after baking?

Yes, let it cool completely, then wrap tightly and freeze. Reheat in the oven until warmed through.

Can I use canned chicken?

Yes, though rotisserie or freshly cooked chicken offers better flavor and texture.

What’s the best cheese to use?

Cheddar is classic, but Monterey Jack, mozzarella, or a blend work great too.

Can I add more vegetables?

Absolutely—add broccoli, green beans, mushrooms, or whatever you like.

Can I make it gluten-free?

Yes, use gluten-free pasta and a gluten-free cream soup.

How do I make the sauce creamier?

Use extra sour cream or a splash of heavy cream for added richness.

What can I use instead of crackers for the topping?

Breadcrumbs, panko, crushed cornflakes, or French-fried onions are great alternatives.

Is it kid-friendly?

Yes, the mild flavors and creamy texture make it a hit with kids.

Can I make this without cheese?

Yes, but the cheese adds creaminess and flavor. You can reduce the amount or omit it if preferred.

Conclusion

Chicken Noodle Casserole is a comforting, easy-to-make classic that delivers creamy, cheesy, hearty satisfaction in every bite. Whether you’re using up leftovers or planning a make-ahead meal, this dish is a family favorite for good reason. Customize it your way and enjoy a warm, nourishing meal that’s always welcome at the table.

Chicken Noodle Casserole

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Chicken Noodle Casserole is a comforting, creamy baked dish made with egg noodles, tender chicken, vegetables, and a crispy topping. It’s the perfect make-ahead meal for family dinners or gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baked
• Cuisine: American
• Diet: Low Lactose

Ingredients

1. 12 oz egg noodles
2. 3 cups cooked chicken, shredded or cubed
3. 1 can (10.5 oz) cream of chicken soup (or mushroom/celery)
4. 1/2 cup sour cream or mayonnaise
5. 1/2 cup milk or chicken broth
6. 1 1/2 cups frozen peas and carrots (or mixed vegetables)
7. 1 1/2 cups shredded cheddar cheese
8. 1/2 tsp garlic powder
9. 1/2 tsp onion powder
10. Salt and pepper to taste
11. 2 tbsp butter, melted
12. 1 cup crushed crackers or breadcrumbs

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

1. Cook egg noodles according to package directions until al dente. Drain and set aside.
2. In a large bowl, mix cream of chicken soup, sour cream, and milk until smooth.
3. Add chicken, vegetables, cheese, garlic powder, onion powder, salt, and pepper. Mix well.
4. Fold in cooked noodles and stir to coat evenly.
5. Transfer mixture to prepared baking dish and spread evenly.
6. In a small bowl, combine melted butter with crushed crackers or breadcrumbs.
7. Sprinkle topping over casserole.
8. Bake uncovered for 25–30 minutes until bubbly and golden on top.
9. Let cool for 5–10 minutes before serving.

Notes

• Use rotisserie chicken to save time.
• For a cheesier version, add more shredded cheese to the top before baking.
• To make it gluten-free, use GF noodles and soup.

Nutrition

• Serving Size: 1.5 cups
• Calories: 480
• Sugar: 5g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 85mg