There are some dishes that just scream “comfort,” and for me, a warm, bubbling chicken noodle casserole is at the top of that list. It’s the kind of meal that brings back childhood memories, a dish that nourishes the soul as much as it fills the stomach. This recipe for Chicken Noodle Casserole is a timeless classic, packed with tender chicken, perfectly cooked egg noodles, and a rich, creamy sauce, all topped with a golden, cheesy crust. It’s easy to make, incredibly satisfying, and perfect for a family dinner on a chilly evening or any night you need a little extra coziness.

Why I Love This Recipe

What’s not to love about a one-pan meal that’s hearty, delicious, and incredibly simple? This Chicken Noodle Casserole is a lifesaver on busy weeknights. It’s comforting without being heavy, and the combination of creamy sauce, tender chicken, and satisfying noodles is truly irresistible. I particularly love how easily it comes together, often utilizing leftover cooked chicken (hello, rotisserie chicken!). It’s a fantastic way to stretch ingredients and feed a crowd, and honestly, the leftovers are just as good, if not better, the next day. It’s pure, unadulterated comfort food that never disappoints.

List of Ingredients

To make this ultimate comfort classic, you’ll need:

• 12 ounces egg noodles
• 2 cups cooked chicken, shredded or diced (from a rotisserie chicken or leftover cooked chicken)
• 1 (10.5-ounce) can condensed cream of chicken soup
• 1 (10.5-ounce) can condensed cream of mushroom soup
• 1/2 cup milk (whole milk or 2%)
• 1/2 cup sour cream (optional, for extra creaminess)
• 1 cup frozen mixed vegetables (peas and carrots, or your favorite blend)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup crushed Ritz crackers or panko breadcrumbs
• 2 tablespoons melted butter

Swaps and Notes

• Chicken: Any cooked chicken works! Leftover roasted chicken, poached chicken breasts, or even canned chicken (drained well) are all good options. If you don’t have cooked chicken, you can quickly boil or sauté chicken breasts before shredding.
• Soups: You can use two cans of cream of chicken soup, or two cans of cream of mushroom soup, if preferred. Cream of celery soup also works wonderfully in this recipe.
• Vegetables: Feel free to customize your veggies! Freshly blanched broccoli florets, corn, or green beans can be used instead of or in addition to mixed frozen vegetables.
• Cheese: While cheddar is traditional, a mix of cheddar and Monterey Jack, or even some Parmesan, can add a different flavor profile.
• Topping: For extra crunch, you can add a sprinkle of dried herbs like parsley or thyme to the cracker topping. Crushed potato chips also make a surprisingly delicious and salty topping!
• Healthier Twist: For a slightly lighter version, use low-fat soups and milk, and consider a whole wheat pasta.

List of Steps for the Recipes

1. Prepare Noodles: Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package directions until al dente (slightly firm). Drain well and set aside.
2. Preheat Oven: While the noodles are cooking, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
3. Combine Creamy Mixture: In a large mixing bowl, combine the condensed cream of chicken soup, cream of mushroom soup, milk, sour cream (if using), garlic powder, onion powder, and black pepper. Whisk until smooth and well combined.
4. Add Ingredients: Stir in the cooked chicken, drained egg noodles, frozen mixed vegetables, and 1 cup of the shredded cheddar cheese into the creamy soup mixture. Mix gently until all ingredients are evenly coated.
5. Assemble Casserole: Pour the entire mixture into the prepared 9×13 inch baking dish, spreading it out evenly.
6. Prepare Topping: In a small bowl, combine the crushed Ritz crackers (or panko breadcrumbs) and the remaining 1/2 cup of shredded cheddar cheese. Drizzle with melted butter and toss to combine, ensuring the crumbs are coated.
7. Bake: Sprinkle the cracker and cheese topping evenly over the casserole. Bake, uncovered, for 25-35 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
8. Rest and Serve: Remove from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set slightly and makes it easier to serve.

Tips for Success

• Don’t Overcook Noodles: Cook the egg noodles until they are just al dente. They will continue to cook in the oven, so slightly undercooking them initially prevents them from becoming mushy.
• Use Cooked Chicken: Ensure your chicken is fully cooked and cooled slightly before mixing it into the casserole. This allows for even distribution and avoids additional cooking time for the chicken in the oven.
• Flavor Boost: A pinch of dried thyme or a bay leaf added to the sauce mixture can enhance the savory notes.
• Cheese Factor: If you’re a cheese lover, feel free to add an extra half cup of cheese mixed into the casserole itself, in addition to the topping.
• Crispy Topping: For an extra crispy topping, you can broil the casserole for the last 1-2 minutes, but watch it closely to prevent burning.

Serving Suggestions and Pairings

This Chicken Noodle Casserole is a complete meal on its own, but it pairs wonderfully with a fresh green salad with a light vinaigrette to cut through the richness. A side of crusty bread for soaking up the creamy sauce is also highly recommended.

For other crowd-pleasing comfort food ideas, check out my recipe for This Mexican Chicken and Rice Casserole, which is another one-pan wonder. If you’re looking for an appetizer that always disappears fast, my Crockpot Nacho Dip is a guaranteed hit!

Storage and Leftover Tips

Leftover Chicken Noodle Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat individual portions, you can microwave them, but for best results (to maintain the crispy topping), reheat in a preheated oven at 300°F (150°C) until warmed through. If the casserole seems a little dry upon reheating, you can add a splash of milk or chicken broth before warming.

This casserole also freezes well! Assemble the casserole (without the cracker topping), cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, adding the topping just before it goes into the oven. You may need to add 10-15 minutes to the baking time if baking from a thawed state.

More Recipes You Will Love

If you’re a fan of easy, comforting meals that feed the whole family, here are a few more recipes you’ll surely enjoy:

• My Sheet Pan Quesadillas are a fantastic way to make a quick and easy meal for a crowd.
• For those with a sweet tooth, you absolutely have to try These Chocolate Chip Cookie Dough Brownie Bombs – they are pure bliss.
• And if you have ripe bananas on hand, don’t let them go to waste! Make my delicious Chocolate Chip Banana Bread for a sweet treat or breakfast.

Final Thoughts

Chicken Noodle Casserole is more than just a meal; it’s a hug in a dish. It’s simple, satisfying, and perfect for creating those cherished family moments around the dinner table. I hope this classic recipe brings as much joy and comfort to your home as it does to mine. Don’t hesitate to leave a comment below with your thoughts or any creative twists you add! And for more delicious, easy-to-follow recipes, be sure to follow Chef Maniac and spread the culinary love!