Chicken Noodle Casserole

5 from 8 votes

Creamy Chicken Noodle Casserole is the ultimate comfort food with its perfect blend of tender chicken, creamy sauce made with canned soup, 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.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Servings: servings

Calories: 671kcal

Author: Amy Nash

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 9x13 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.
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.
Stir the cooked egg noodles into the mixture.
Add 1 cup of the shredded cheddar cheese and mix well until combined.
Pour the chicken mixture into the prepared baking dish.
Add the sleeve of Ritz crackers to the bowl of your food processor. 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.
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 ⅔ cups all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in ⅔ cup chicken broth and ⅔ 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.

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