Creamy Chicken Noodle Casserole (Easy Recipe) + Video
This post may contain affiliate links. Please read my disclosure policy.
Chicken Noodle Casserole is loaded with tender meat, veggies, cheese, and a delicious cream sauce. It’s everything you need for a balanced, filling meal in one tasty dish! Plus, it’s easy to prep ahead and versatile enough for a refrigerator clean-out. Make this chicken noodle casserole recipe tonight in under an hour!
I love this easy chicken casserole! It’s my top comfort food recipe, right in a casserole dish.
Every bite is a complete meal that even picky eaters will love!
Those tender egg noodles paired with the other simple ingredients create a family favorite recipe every time.
The next time that you’re craving tender chicken with noodles, this creamy chicken noodle casserole is a must.
This dish is a great way to feed the whole family and such an easy dinner to whip up.
The first time that you make this chicken noodle bake, you’ll find out that this recipe is the easiest way to get a creamy casserole on the top fast!
Add in the fresh vegetables, top with some fresh herbs, and enjoy! You’ll likely even have leftover chicken noodle casserole that you can eat the next day.
When you have new recipes that are good, it’s fun to eat them again! Follow the simple steps listed on the recipe card below to get started!
Table of Contents
Chicken Noodle Casserole
Sometimes I’m craving all the comfort of chicken noodle soup, but I’m hungry and need something a bit more filling.
That’s when this creamy chicken noodle casserole, loaded with plenty of meat and veggies, saves the day!
It’s so easy to throw together, even on the busiest nights — especially when I have the meat, veggies, and noodles prepped and ready ahead of time.
Recipe Video
To see us make this easy chicken noodle casserole from start to finish, watch the video in this post!
No matter what you are in the mood for, I have plenty of easy casserole recipes to choose from.
There’s even one with eggs, bacon, and sausage so you can enjoy an easy breakfast that can also be prepared ahead of time!
My Tater Tot Casserole combines ground beef, veggies, and cheesy tots for a meal the whole family will love.
For another comfort casserole recipe, try my Chicken Pot Pie Casserole. This chicken and biscuit dish is hearty & delicious! Or this Chicken Cordon Bleu Casserole and Hamburger Mash Casserole.
Or, try these tuna noodle or potato and bacon varieties for something a little different!
Ingredient Notes and Substitutions
- Meat – I’ll typically cook a whole chicken in the air fryer and use the meat for this recipe — the mix of white and dark meat adds such amazing flavor!
Boneless chicken breasts work just as well, or use your favorite rotisserie chicken to save prep time! - Soup – You can use any combination of cream of mushroom, cream of celery, and cream of chicken. Just be sure to use two 10.5-ounce cans total.
- Cheese – Always buy a fresh block and shred it yourself!
Bagged shreds contain an anti-clumping agent that will cause the sauce to thicken and your chicken egg noodle casserole to come out dry. - Vegetables – This chicken noodle casserole recipe is really flexible, so feel free to substitute whatever frozen veggies you prefer.
The only thing that stays the same is thawing them first! - Ritz Crackers – If you prefer, replace these with crispy fried onions or panko breadcrumbs.
Tips and Tricks to Make Perfect Chicken Egg Noodle Casserole
- Combine everything in a bowl first.
This guarantees that everything is well distributed and will prevent any spills over the side of your baking dish.
- Use two pans if needed.
Be sure your baking dish is large enough to hold everything. A deep casserole or lasagna pan usually does the trick!
Otherwise, it’s best to divide the mixture evenly between two smaller ones.
Not only will you avoid spillovers in the oven, but your chicken noodle casserole will heat through more evenly.
- Need to thaw veggies quickly?
Place them in a large, microwave-safe bowl and use the defrost setting for about 10-15 minutes.
Drain any excess water really well. This step is crucial!
Otherwise, you’ll have a soggy mess and the cream soup may separate.
- Crush crackers with ease.
The easiest and fastest method for crushing crackers — or anything, really — is to pulse them in a food processor.
You can also seal them in a Ziploc bag and use your hands or a rolling pin to create the crumbs for your noodle casserole topping.
Prep Ahead
- Cook and dice chicken
- Boil egg noodles
- Thaw frozen veggies
- Shred cheese
- Crush crackers for topping
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Large Pot and Strainer for the pasta
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
Storing and Reheating Leftovers
This easy chicken noodle casserole can be stored in an airtight container in the refrigerator for up to 3 days.
Or, wrap tightly with plastic wrap and foil and freeze for up to 3 months!
When you’re ready to reheat, pop it back in the oven at 350°F for 15-20 minutes, or until warmed through and bubbly.
If frozen, be sure to let it thaw in the refrigerator first.
Chicken Noodle Casserole Recipe FAQ
Yes, you will want to cook them to al dente and drain them thoroughly so the noodle casserole doesn’t become too soggy.
Absolutely! Get everything prepped and in the baking dish, then cover and refrigerate for up to 24 hours.
When you’re ready to bake, allow it to rest on the counter for about 30 minutes while you preheat the oven to remove the chill.
Leave it uncovered! It’s the only way for the cracker topping to get browned and crispy.
And since all of the ingredients in chicken egg noodle casserole are already cooked, it really just needs to get hot and bubbly.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Olive Garden Copycat Recipes
Creamy Chicken Noodle Casserole (Easy Recipe) + Video
Ingredients
- 5 tablespoons butter, melted (divided)
- 12 ounces uncooked extra broad egg noodles
- 20.1 ounces cream of chicken soup, 2 cans, 10.5 ounces each
- 1 cup sour cream
- 1 cup whole milk
- 1 tablespoon Italian seasoning
- 4 cups chopped cooked chicken
- 1 cup fresh shredded Cheddar cheese
- 2 cups frozen corn, about 12 ounces, thawed
- 2 cups frozen peas and carrots, about 12 ounces, thawed
- 1 sleeve Ritz crackers, about 34 crackers, crushed
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 350°F. Prepare a 13×9-inch (3-quart) baking dish with 1 tablespoon melted butter, reserve the remaining 4 tablespoons for the cracker topping.
- Cook and drain egg noodles thoroughly according to the package directions. Set aside.
- Meanwhile: in a medium mixing bowl, combine the cream of chicken soup, sour cream, milk, and Italian seasoning. Whisk to combine.
- Add the chicken, cheese, thawed vegetables and cooked egg noodles to the casserole dish. Pour the soup over top and stir until completely combined.
- Crush the Ritz crackers. They should look like coarse bread crumbs, it’s okay to have bigger chunks of the crackers in there too.
- Combine the cracker crumbs, remaining 4 tablespoons of melted butter, and dried parsley in a small mixing bowl.
- Sprinkle the cracker topping over the casserole evenly.
- Bake for 25-30 minutes until the top is lightly browned and the edges are bubbly.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2021, updated and republished January 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I wanna try this so bad! All I have on hand is uncooked chicken tenders. Should I boil or fry them before adding to this dish? I would like the chicken to be flavorful!
Are the Ritz crackers necessary?
How much panko crumbs do you use instead of crackers?!
Canned veggies ok?
Can u use fresh veggies
Iโm sure if you steamed them first it would turn out just fine.
I didnโt have the exact amounts of chicken and veggies so I was worried it would be swimming in too much sauce but it turned out perfectly! I only had a little over 3 cups of chicken and somewhere between two and three cups of frozen broccoli florets. I also used fettuccine noodles that I broke into thirds and thinned the sauce a bit with a little extra milk. Instead of cracker crumbs, I topped it with a small amount of mozzarella and Parmesan. Everyone agreed it was delicious. Iโm sure Iโll be making this again. Thanks!
This was such an easy recipe to throw together. Going to make this weekly or bi weekly now!
Made this for dinner tonight I love cheese, so I added a good cup of shredded Parmesan and probably another good cup of cheddar and I also made some extra Ritz cracker topping. It turned out fantastic made more than we could eat, so I froze part of it, and save some for dinner, and a couple of nights Definitely will make this again
Hi Marty!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
Just recently started cooking. This recipe. Was easy to follow was super good fantastic
Hi Marty!
We’re so glad you enjoyed.
TSRI Team Member,
Devlyn
My picky youngest son took seconds of this easy comfy weeknight dinner, and I loved it because it is a one-pot dish! Just whip it up (BTW I just used thawed but uncooked chicken 10 minutes longer in the oven), then put your mind at ease and kick back – dinner’s served. And there won’t be leftovers!