Creamy Chicken Noodle Casserole is the ultimate comfort food with its perfect blend of tender chicken, creamy sauce, and delicious egg noodles. Perfect for any night of the week, this easy meal is sure to become one of your favorite recipes for a satisfying and wholesome dinner.
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This Chicken Noodle Casserole recipe is sure to bring back memories of family dinners and cozy evenings. It’s a simple, hearty meal, that is pretty much the ultimate comfort food and definitely a family favorite around here.
Each bite of this easy Chicken Noodle Casserole is a delightful mix of flavors and textures, from the juicy chicken, perfectly tender noodles and veggies, to the cheesy topping.
For more effortless chicken casserole recipes, check out my Chicken and Stuffing Casserole, Easy Chicken Cordon Bleu Casserole, Poppy Seed Chicken Casserole, Cheesy Chicken Broccoli and Rice Casserole, and Creamy White Chicken Lasagna!
Why We Love This Recipe
- This hearty Chicken Noodle Casserole is an easy way to whip up a satisfying meal without spending hours in the kitchen.
- With simple ingredients like sour cream, cream of chicken soup, and cheddar cheese, this creamy casserole is guaranteed to be a hit with the whole family and even the pickiest of eaters.
- It can be prepared ahead of time, making this comforting Chicken Noodle Casserole the best way to enjoy a hearty and delicious meal without the last-minute rush.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Onion – Adds a subtle sweetness and depth of savory flavor to the dish.
- Chicken – The star of the dish, providing protein and a hearty texture.
- Mixed Vegetables – I used store-bought frozen mixed vegetables including sweetcorn, green beans, peas, and diced carrots to bring color, nutrition, and a variety of flavors here. You can use your favorite combination of frozen or fresh veg.
- Cream of Chicken Soup – The classic canned soup forms the base of the creamy sauce, enveloping the other ingredients in rich flavor.
- Sour Cream – Adds a tangy richness to the sauce.
- Milk – Thins the sauce to the right consistency.
- Cheese – I used shredded cheddar cheese to bring a gooey, cheesy element that’s irresistible.
- Seasonings – Use a combination of salt, black pepper, red pepper flakes, onion powder, garlic powder, and dried thyme to enhance the overall flavor profile of the casserole.
- Egg Noodles – The foundation of the casserole, provides a satisfying chew and absorbs the creamy sauce.
- Ritz Crackers and Butter – Ritz Crackers have a deliciously buttery flavor and a great crunchy texture. Combined with melted salted butter they form a crunchy, buttery topping that compliments the creaminess of the casserole.
How to Make Chicken Noodle Casserole
- Cook noodles. Bring a large pot of salted water to the boil. Cook the egg noodles for 6 minutes, then drain and rinse the noodles so they don’t keep cooking and get mushy.
- Mix chicken and vegetables. Add the cooked chicken, thawed mixed veggies, and onion in a large bowl.
- Add wet ingredients and seasonings. Add the cream of chicken soup, sour cream, milk, salt, pepper, red pepper flakes, onion powder, garlic powder, and thyme to the bowl and stir to combine.
- Add the noodles. Stir the cooked egg noodles into the mixture.
- Add some cheese. Add 1 cup of the shredded cheddar cheese and mix well until combined.
- Transfer to dish. Pour the chicken mixture into the prepared baking dish.
- Make the Ritz topping. Add the sleeve of Ritz crackers to the bowl of your food processor (affiliate link). Pulse 6 times until the crackers have broken up slightly. Drizzle in the melted butter. Then pulse another 6–8 times until the cracker resembles crumbs and the melted butter has been well incorporated.
- Add the Ritz topping and cheese. Sprinkle the crackers over the top of the chicken mixture and top with the remaining shredded cheese.
- Bake and serve. Lastly, place the dish in the preheated oven and bake at 350 degrees F for 35 minutes, or until the top is golden brown and the sides are bubbly. Serve immediately.
Recipe FAQ’s
To make a healthier version, you can use low-fat versions of sour cream and cheese, and increase the amount of vegetables.
For a vegetarian version, omit the chicken and add more vegetables or a vegetarian protein like tofu or tempeh.
Yes! For best results, make the chicken mixture ahead of time, then make the cracker topping when you are ready to bake the casserole. Store chicken mixture in an airtight container in the fridge for up to 2 days (overnight is best). Let it sit for 35 minutes to bring it to room temperature before baking. Preheat oven to 350 degrees F, then bake as directed.
Store chicken noodle casserole in the fridge for 3-4 days, covered by the casserole lid or with plastic wrap. Reheat portions in the microwave until the center is warm. To reheat in the oven, bring casserole to room temperature, cover with foil, and reheat at 350 degrees F for about 20 minutes. Covering the casserole will prevent it from drying out and over-browning. It is normal for the noodles to become a little overcooked when reheated.
The cracker topping will not freeze well so make sure to store any leftovers in the fridge. However, freezing the chicken mixture is another way to make this recipe ahead of time. Cover the casserole dish with a double layer of foil and keep in the freezer for up to 3 months. Thaw in the fridge overnight before baking, then bake as directed.
If you prefer to make this recipe completely from scratch, you can make this easy cream of chicken soup substitute. Melt 6 Tablespoons salted butter in a saucepan over medium heat. Once melted, whisk in 2/3 cups all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in 2/3 cup chicken broth and 2/3 cup milk so there aren’t any clumps. Season with ½ teaspoon onion powder, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until thickened, about 1-2 minutes, stirring frequently, then remove from heat and use in place of both cans of cream of chicken soup.
Tips for Success
- If your mixed veggies aren’t thawed, you can run them under warm water for a minute or defrost them in the microwave. Add the frozen vegetables to a microwave-safe container and thaw for 4 minutes. The time can vary depending on your microwave.
- Use good-quality ingredients for the best flavor. Rotisserie chicken adds a nice depth of flavor and saves time. Fresh vegetables can add more texture and flavor, although they would require more time to prepare.
- Cook the egg noodles al dente (to where they are just tender) since they will continue to cook in the oven. Noodles can become mushy when overcooked so take care to avoid overcooking them.
- Spread the mixture evenly in the baking dish to ensure consistent cooking, and bake until the top is golden brown and the edges are bubbly for the perfect texture and flavor.
- Let the casserole rest for a few minutes after baking to allow it to set a little bit. This will make it easier to serve.
- Add a sprinkle of fresh herbs like parsley or thyme before serving for added color and freshness.
Making the Cracker Crumbs
If you don’t have a food processor, place the crackers in a zip-lock bag, and using a rolling pin or your hands, break up the crackers until they resemble bread crumbs.
Transfer the mixture to a bowl and drizzle the melted butter over top.
Stir to combine until the butter is well incorporated throughout the cracker crumbs for a deliciously crunchy finish!
Substitutions and Variations
- Cream of celery or cream of mushroom soup would be a good alternative to cream of chicken soup.
- Instead of sour cream, you can use unflavored natural or Greek yogurt as a substitute, or even mayonnaise.
- I used precooked chicken breasts but you can use another kind of chicken, such as rotisserie chicken, precooked chicken thighs with the bones removed, or even canned chicken (drained). It’s also a great way to use up leftover chicken breasts or slices. Make this into an easy tuna casserole by substituting the chicken with tuna.
- I used salted butter for this recipe, so if you use unsalted butter, I recommend adding some salt to the cracker mixture. You can also substitute the butter for margarine.
- If you don’t like the heat of red pepper flakes, you can keep that out. I use block cheddar for cooking but pre-shredded cheese will work great. You can also switch up the cheese you use. I do like cheddar, as it complements the flavors really well.
- Instead of crushed Ritz Crackers, you could use regular bread crumbs or panko breadcrumbs. Cheezits would also work as an extra-cheesy substitute.
- Feel free to switch up the mixed vegetables to include any that you desire. Chopped green beans, red and green peppers, broccoli, and cauliflower all work well with chicken casseroles.
- Experiment with different types of cheese for varied flavors. A mix of cheddar and mozzarella, for instance, can add creaminess and a soft, stringy texture.
More Easy Dinner Casserole Recipes
- Cheesy Baked Spaghetti Casserole
- Spinach and Ricotta Stuffed Shells
- Ground Beef Enchiladas
- Chicken Spaghetti Bake
- Easy Chili Relleno Casserole
Chicken & Poultry
Cheesy Chicken Broccoli and Rice Casserole
Chicken & Poultry
Poppy Seed Chicken Casserole
Did you make this recipe?
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Chicken Noodle Casserole
Ingredients
- 1 medium onion chopped
- 1½ pounds cooked chicken shredded or chopped
- 2 cups frozen mixed vegetables thawed (one 12-ounce bag)
- 2 (10.5-ounce) cans cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 cups freshly grated cheddar cheese
- ½ package egg noodles (8 ounces)
- 1 sleeve Ritz crackers
- ¼ cup salted butter melted
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with non-stick spray and set aside. Bring a large pot of salted water to the boil. Cook the egg noodles for 6 minutes. Drain and rinse the noodles, and set aside. Mix the chicken, thawed mixed veggies, and onion together in a large bowl.1½ pounds cooked chicken, 2 cups frozen mixed vegetables, ½ package egg noodles, 1 medium onion
- Add the cream of chicken soup, sour cream, milk, salt, pepper, red pepper flakes, onion powder, garlic powder, and thyme to the bowl and stir to combine.2 (10.5-ounce) cans cream of chicken soup, 1 cup sour cream, 1 cup milk, 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme
- Stir the cooked egg noodles into the mixture.
- Add 1 cup of the shredded cheddar cheese and mix well until combined.2 cups freshly grated cheddar cheese
- Pour the chicken mixture into the prepared baking dish.
- Add the sleeve of Ritz crackers to the bowl of your food processor (affiliate link). Pulse 6 times until the crackers have broken up slightly. Drizzle in the melted butter. Then pulse another 6-8 times until the cracker resembles crumbs and the melted butter has been well incorporated.1 sleeve Ritz crackers, ¼ cup salted butter
- Sprinkle the crackers over the top of the chicken mixture and top with the remaining shredded cheese.
- Place the dish in the preheated oven and bake at 350°F for 35 minutes, or until the top is golden brown and the sides are bubbly. Serve immediately.
Notes
- Make Ahead: Make the chicken mixture ahead of time and make the cracker topping when you are ready to bake the casserole. Store chicken mixture in an airtight container in the fridge for up to 2 days (overnight is best). Let it sit for 35 minutes to bring it to room temperature before baking. Preheat oven to 350°F, then follow the recipe from step 6.
- Storage: Store chicken noodle casserole in the fridge for 3-4 days, covered by the casserole lid or with plastic wrap. Reheat portions in the microwave until the center is warm. To reheat in the oven, bring casserole to room temperature, cover with foil, and reheat at 350°F for about 20 minutes.
- Freeze: I’d only recommend freezing the chicken mixture before assembling the casserole. Cover the casserole dish with a double layer of foil and keep in the freezer for up to 3 months. Thaw in the fridge overnight before baking, then preheat the oven to 350°F and follow the recipe from step 6.
- Homemade Cream of Chicken Soup: If you prefer to make this recipe completely from scratch, you can make this easy cream of chicken soup substitute. Melt 6 Tablespoons salted butter in a saucepan over medium heat. Once melted, whisk in 2/3 cups all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in 2/3 cup chicken broth and 2/3 cup milk so there aren’t any clumps. Season with ½ teaspoon onion powder, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until thickened, about 1-2 minutes, stirring frequently, then remove from heat and use in place of both cans of cream of chicken soup.
Loved this recipe! Thanks for the tip on using Cheez-Its! I didn’t have anything else, but I found a bunch of snack bags I had of Cheez-its! It was delish and we’ll be making it again.
This was a HUGE hit with my family! It was everything you want for an easy weeknight meal with cozy vibes!
What a fun alternative to soup! This was really good and didn’t last long in our house!
This casserole was the comfort food that we craved while the snow was flying. I’m happy that we have leftovers because it was so good that we all wanted more.
Nothing says comfort food like chicken noodle anything! And this casserole doesn’t just say it, it screams it! It was so good, there weren’t any leftovers. Going to have to make a second one next time so I can have lunch the next day.
My kids loved this recipe. So easy to make and tastes great!