Chicken Noodle Casserole + Video
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Chicken Noodle Casserole is loaded with tender meat, veggies, cheese, and a delicious cream sauce. Make this recipe tonight in under an hour!
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 for an easy breakfast that can be prepared ahead of time!
My Tater Tot Casserole combines ground beef, veggies, and cheesy tots for a meal the whole family will love. Or, try these tuna noodle or potato and bacon varieties for something a little different!
Chicken Noodle Casserole – Ingredient Notes
- Meat – I love using my Air Fryer Whole Chicken for this recipe because it adds amazing flavor and looks beautiful too. Just carve the bird and dice the meat into bite-size pieces or use your favorite rotisserie chicken.
- 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 dinner to come out dry.
- Vegetables – This chicken noodle casserole recipe is really flexible, so feel free to substitute whatever frozen veggies you prefer.
- Crackers – If you prefer, replace these with crispy fried onions or panko breadcrumbs.
Helpful Tips and Tricks
- 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 pan is large enough to hold everything or divide the mixture evenly between two smaller ones.
- Need to thaw veggies quickly? Place them in a large, microwave-safe bowl and defrost for about 10-15 minutes. Then, drain any excess water before adding them to the baking dish.
- Tip for crushing crackers: The easiest and fastest method 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 topping.
FAQ – Common Recipe Questions
Can I make chicken noodle casserole ahead of time?
Absolutely! Get everything prepped and in the baking dish, then cover and refrigerate for up to 24 hours. Allow it to rest on the counter for about 30 minutes while you preheat the oven to remove the chill.
If you would like to bake it in advance, leftovers 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.
Do the noodles need to be cooked first?
Yes, you will want to cook them to al dente and drain them thoroughly so the dish doesn’t become too soggy.
Can you put raw poultry in a casserole?
While it’s technically possible, this particular recipe requires cooked meat.
With love from our simple kitchen to yours.
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Watch the video below to see how easy it is to make this recipe!
Chicken Noodle Casserole +Video
- 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
- 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.
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
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.
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
I’m sure if you steamed them first it would turn out just fine.
I didn’t 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. I’m sure I’ll be making this again. Thanks!
This was such an easy recipe to throw together. Going to make this weekly or bi weekly now!