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 ingredients

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.
cream sauce in a bowl

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.
noodles and vegetables

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.

spoon of Chicken Noodle Casserole

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.


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Chicken Noodle Casserole on a plate


Watch the video below to see how easy it is to make this recipe!

plate of chicken noodle casserole

Chicken Noodle Casserole +Video

Donna Elick
Chicken noodle casserole is loaded with tender meat, veggies, cheese, and a delicious cream sauce. Make this recipe tonight in under an hour!
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine American
Method Oven
Servings 8


  • 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.


Donna’s Notes

You can mix up your soups between cream of mushroom, cream of celery and cream of chicken. Just be sure to use 2 10.5 ounce cans.
Be sure to shred your cheese fresh. The anti-clumping ingredients in the pre-shredded cheeses will cause your sauce to thicken and can cause your casserole to be dry.
My Air Fryer Whole Chicken is my favorite in this casserole. It adds amazing flavor and looks beautiful too. Just carve the chicken and dice it into bite size pieces. Or use your favorite rotisserie chicken.
If you are having trouble stirring all of the ingredients in your casserole dish, it may be helpful to stir the mixture in a large bowl before placing in your dish.
If you are having a hard time fitting all of your ingredients into your baking dish, you can use a larger dish or separate into two smaller ones.
To quickly thaw your vegetables, you can place them in a large, microwave-safe bowl and defrost for about 10-15 minutes. Make sure you drain any excess water before adding to the baking dish.
You can substitute any of your frozen vegetables in this recipe. Just make sure to thaw them before adding in.
To crush your crackers, you can put them in a food processor and pulse until they are crushed into crumbs. Alternatively, you can place the crackers in a ziploc bag and crush with your hands or roll a rolling pin over to create crumbs for your topping.
You could also substitute panko bread crumbs or crispy fried onion for the cracker topping if you don’t have them on hand.
This can be made ahead and kept covered in the refrigerator. Take the casserole out about 30 minutes prior to cooking and allow it to rest before baking.
Store leftovers in the refrigerator in an airtight container for up to 3 days or in the freezer for 3 months.


Serving: 1 | Calories: 601cal | Carbohydrates: 53g | Protein: 37g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 154mg | Sodium: 763mg | Sugar: 4g | Fiber: 4g | Calcium: 226mg | Iron: 3mg

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.

Tried this recipe?Let us know how it was!
Chicken Noodle Casserole on a plate

Originally published March 2021

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  1. 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!

  2. 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!

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