Name: Easy Chicken Noodle Casserole
Prep time: 10 min
Cook time: PT-491954H36M37S
Total time: PT-491954H36M37S
Cuisine: American
Ingredients: 12 oz egg noodles, cooked and drained; 2 cups cooked chicken, shredded or chopped; 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream or plain Greek yogurt; 1 cup frozen peas and carrots or mixed vegetables; 1 cup shredded cheddar cheese; ½ tsp garlic powder; ½ tsp onion powder; Salt and pepper to taste; ½ cup crushed Ritz crackers or breadcrumbs; 2 tbsp butter, melted

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I love making this easy chicken noodle casserole when I want something warm, creamy, and comforting without spending hours in the kitchen. It’s packed with tender chicken, soft egg noodles, creamy sauce, and a buttery cracker topping that turns golden and crisp in the oven. This is one of my favorite family-style meals for busy weeknights.

Easy Chicken Noodle Casserole

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz egg noodles, cooked and drained

2 cups cooked chicken, shredded or chopped

1 can (10.5 oz) cream of chicken soup

1 cup sour cream or plain Greek yogurt

1 cup frozen peas and carrots or mixed vegetables

1 cup shredded cheddar cheese

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

½ cup crushed Ritz crackers or breadcrumbs

2 tablespoon butter, melted

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9x13-inch baking dish.

In a large bowl, I mix together the cooked noodles, shredded chicken, cream of chicken soup, sour cream, frozen vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper until everything is evenly combined.

I spread the mixture evenly into the prepared baking dish.

In a small bowl, I mix the crushed crackers or breadcrumbs with the melted butter. Then I sprinkle the mixture evenly over the top of the casserole.

I bake it uncovered for 25 to 30 minutes, until it’s hot and bubbly and the topping turns golden brown. I let it cool slightly before serving, and sometimes I add a sprinkle of fresh parsley on top.

Servings and timing

This recipe serves 6 to 8 people.

Prep time: 10 minutes

Cook time: 25–30 minutes

Total time: about 35–40 minutes

Variations

I sometimes add a dash of hot sauce or a small spoonful of mustard to give the casserole a little extra flavor. When I want it cheesier, I mix in shredded mozzarella or extra cheddar. I also like swapping the vegetables for broccoli, green beans, or corn depending on what I have available. If I want a crunchier topping, I double the cracker mixture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I warm individual portions in the microwave until heated through. If I reheat a larger portion in the oven, I cover it with foil and bake at 350°F until hot. I sometimes add a small splash of milk before reheating to keep it creamy.

I can also assemble the casserole ahead of time, cover it tightly, and refrigerate it for up to one day before baking.

FAQs

Can I use canned chicken instead of fresh or rotisserie chicken?

I can use canned chicken if that’s what I have on hand. I just make sure to drain it well and break it up before mixing it into the casserole.

Can I freeze this casserole?

I like freezing it before baking for best results. I wrap it tightly and freeze for up to 2 months. When ready to bake, I thaw it overnight in the refrigerator and bake as directed.

Can I make this recipe without cream of chicken soup?

I can substitute it with cream of mushroom or cream of celery soup. If I prefer homemade, I make a simple white sauce with butter, flour, milk, and chicken broth.

What other cheeses work well in this recipe?

I like using mozzarella, Monterey Jack, or a Colby blend when I want to change the flavor slightly while keeping it creamy.

How do I keep the topping crispy?

I bake the casserole uncovered and avoid adding the topping too early if I’m assembling ahead. If needed, I broil it for a minute or two at the end to crisp it up, watching carefully so it doesn’t burn.

Conclusion

I find this easy chicken noodle casserole to be one of the most dependable comfort meals I can make. It’s creamy, hearty, and simple to prepare with everyday ingredients. Whether I’m feeding my family on a busy night or preparing a dish ahead of time, this recipe always delivers warmth and satisfaction at the table.

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Easy Chicken Noodle Casserole

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Author: Cheryl
Total Time: 35–40 minutes
Yield: 6–8 servings
Diet: Halal

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Description

A warm, creamy, and comforting chicken noodle casserole made with tender chicken, egg noodles, mixed vegetables, and a rich, cheesy sauce topped with buttery golden crackers. Perfect for busy weeknights and family meals.

Instructions

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, mix together the cooked noodles, shredded chicken, cream of chicken soup, sour cream, frozen vegetables, cheddar cheese, garlic powder, onion powder, salt, and pepper until evenly combined.
Spread the mixture evenly into the prepared baking dish.
In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter. Sprinkle evenly over the casserole.
Bake uncovered for 25–30 minutes, until hot and bubbly and the topping is golden brown.
Let cool slightly before serving. Garnish with fresh parsley if desired.