Creamy Chicken Noodle Casserole (Easy Recipe) + Video
Chicken Noodle Casserole is loaded with tender meat, veggies, cheese, and a delicious cream sauce. Make this recipe tonight in under an hour!
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 13x9-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
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.
Nutrition
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