Chicken and Noodle Casserole
Our Chicken and Noodle Casserole is the ultimate comfort dish. It’s creamy, cheesy and loaded with chicken and veggies. The buttery cracker topping really takes this recipe to the next level.
With the combination of cooked chicken, Cheddar cheese, sour cream, and egg noodles, this dish offers a creamy, savory flavor that satisfies every time.
It’s an easy recipe that brings together simple ingredients to create a warm, filling meal that’s perfect for busy weeknights or family gatherings.
Chicken and Noodle Casserole Recipe Highlights
- Quick 15-minute prep time
- Perfect for using leftover or rotisserie chicken
- Family-friendly and comforting
- Minimal cleanup with only one dish to bake
- Freezes well for easy make-ahead meals
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PASTA – I use wide egg noodles because they hold the sauce well and provide a hearty base for the casserole. You can use other types of noodles, but egg noodles are best for this classic comfort food.
CANNED SOUPS – Cream of Chicken Soup adds a rich, creamy texture to the casserole. It’s the base of the sauce and gives the dish its comforting flavor. If you want to cut back on sodium, you can use a low-sodium version. And Creamy Cheddar soup adds a layer of cheesy goodness to the casserole. It melts into the dish, making it extra creamy. You can substitute with more shredded cheddar if you prefer, but the soup makes it effortless.
SOUR CREAM – Sour cream adds tang and creaminess to the dish. It balances the richness of the cheese and adds depth to the sauce.
HEAVY CREAM – This helps create a smooth, luscious sauce that coats the noodles and chicken perfectly. If you want a lighter option, you can swap it for half-and-half or milk.
CHICKEN – I use cooked, chopped chicken for convenience. You can use rotisserie chicken or any leftover chicken you have on hand. It’s a great way to use up leftovers and make the dish even quicker.
PEAS AND CARROTS – Frozen peas and carrots are an easy way to add veggies to the dish. They cook perfectly in the casserole, and you don’t even need to thaw them beforehand.
CHEESE – Shredded cheddar adds a cheesy bite to the casserole. I like to use sharp cheddar for more flavor, but mild cheddar works well too.
BUTTERY CRACKERS – Crushed crackers create a crunchy topping that contrasts with the creamy casserole. Any round buttery crackers will work here, and the melted butter helps them get golden brown.
How To Make A Chicken and Noodle Casserole
Please check the printable recipe card below for more detailed instructions.
- Preheat your oven to 350º Fahrenheit and grease a 9×13″ casserole dish.
- Boil the egg noodles until al dente, then drain and set aside.
- Mix the soups, sour cream, heavy cream, and onion powder until smooth. Fold in the noodles, chicken, vegetables, and cheddar cheese.
- Transfer to the baking dish, top with crushed crackers mixed with melted butter, and bake for 35-40 minutes until bubbly and golden brown.
Leftovers and Storage
STORE – Store leftovers in an airtight container in the fridge for up to three days.
FREEZE – This casserole freezes well. Freeze the unbaked casserole tightly covered for up to two months. Thaw overnight in the fridge before baking.
REHEAT – For best results, reheat in the oven to maintain the crunchy topping. Heat at 350º Fahrenheit until warmed through.
MAKE AHEAD – You can assemble the casserole the night before and store it in the fridge. Bake it when you’re ready to serve.
More Easy and Delicious Casserole Recipes
Serving Suggestions
AIR FRYER CHEESY GARLIC BREAD – The crispy, cheesy bread is a perfect match for the creamy casserole.
ROASTED CARROTS – Roasting brings out the natural sweetness in carrots, which complements the savory flavors of the dish.
CHOPPED TOMATO SALAD – A simple salad with fresh tomatoes and a light dressing adds a refreshing contrast to the richness of the casserole.
Chicken and Noodle Casserole Recipe Success Tips
COOK NOODLES AL DENTE – This prevents the noodles from getting too soft while baking. Slightly undercooking them keeps their texture perfect.
USE FRESHLY SHREDDED CHEESE – Pre-shredded cheese has anti-caking agents that don’t melt as smoothly. Shredding your own cheese makes the casserole creamier.
CRUSH CRACKERS WELL – For an even topping, make sure the crackers are evenly crushed. You can use a food processor or place them in a sealed bag and crush with a rolling pin.
Commonly Asked Questions
Can I use rotisserie chicken in this recipe?
Yes, rotisserie chicken is perfect for this recipe! The average rotisserie chicken yields about three cups which is what you need to make this casserole.
What other toppings can I use besides crackers?
You can use breadcrumbs or even fried onions to top the casserole if you don’t want to use crackers.
Chicken and Noodle Casserole
Ingredients
- 12 ounces wide egg noodles
- 1 10.5-ounce can cream of chicken soup
- 1 10.75-ounce can cheddar cheese soup
- 1 cup sour cream
- ½ cup heavy cream
- ½ tablespoon onion powder
- 3 cups cooked chicken chopped
- 1 12-ounce bag frozen peas and carrots
- 1 cup cheddar cheese shredded
- 32 crackers round buttery, one sleeve, crushed
- 4 tablespoons butter melted
Optional
- fresh parsley chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 350º Fahrenheit and grease a 9×13” casserole dish.
- Boil the egg noodles according to the package directions until they are al dente (cooked, but firm) in a large pot. Drain and set them aside.
- Mix the cream of chicken soup, cheddar cheese soup, sour cream, heavy cream, and onion powder in a large bowl and combine until smooth. Gently fold in the boiled egg noodles, cooked and chopped chicken, frozen peas and carrots, and shredded cheddar cheese.
- Transfer the chicken noodle mixture to the bottom casserole dish and smooth it into an even layer.
- In a small bowl, combine the crushed crackers and melted butter. Top the chicken noodle mixture with the buttered crackers.
- Bake the casserole for 35-40 minutes or until it is hot and bubbly and the topping is golden brown. OPTIONAL – Garnish with fresh chopped parsley if desired and serve.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
This was a great comfort casserole! The only thing I changed was I used milk instead of cream. Oh! I also made extra cracker topping just because we like a thick layer of topping. This is a keeper for those chilly winter nights.