Creamy, cozy, and loaded with rotisserie chicken, egg noodles, veggies, and cheddar, this chicken noodle casserole is like a warm blanket baked into a dish.
So here’s the scoop. This creamy chicken noodle casserole is the stuff of weeknight legends. It’s rich and comforting without being fussy, and kind of gives off potluck grandma energy—in the best way. The sauce is silky but not gloopy (you know what I mean). Plus, there’s sour cream in there doing the heavy lifting of flavor and texture, and that buttery Ritz topping? Pure crunchy gold.
Whether you’re feeding a family, scrambling for leftovers, or just need something that feels like a warm hug after a long day, this casserole gets the job done. Bonus: it smells amazing coming out of the oven. Like, neighbors peeking through windows level amazing.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Chicken Noodle Casserole
No drama here—just a creamy, cheesy, chickeny noodle bake that comes together with minimal effort and maximum reward.
- Ridiculously simple to make: You just mix, layer, and bake. If you’ve ever stirred anything in a bowl, you’re overqualified.
- Cozy, creamy goodness: The sauce is luscious but not overwhelming. Just enough to coat every nook of noodle.
- Crowd-friendly taste: It’s got that nostalgic vibe of potluck favorites, but with a little upgrade from the sour cream and cheesy topping.
- Uses rotisserie chicken: Time saver and flavor booster. You could roast your own, but… why?
- That cracker topping, though: Buttery Ritz crackers get golden and crisp, adding crunch to all that creaminess.
- It feeds a hungry bunch: Whether it’s family dinner or fridge snacks for days, this dish stretches and satisfies.
Ingredient Notes
Let’s do a quick roll call of what’s actually going into this glorious comfort food situation.
- Wide egg noodles: These are tender, just the right level of chewy, and wide enough to grab onto every bit of sauce.
- Cooked shredded chicken: Rotisserie chicken is your best friend here. Moist, flavorful, and already done.
- Cream of chicken soup: This gives the sauce its signature richness. You can use low-sodium or homemade if you’re fancy like that.
- Sour cream: Tangy and creamy—it lightens the richness ever so slightly, while keeping everything velvety.
- Whole milk: Adds body without making things too heavy. Don’t swap in skim unless you’re okay with a sadder casserole.
- Diced onion: Just half of one adds subtle sweetness and depth once it bakes down.
- Frozen peas and carrots mix: Classic move, and they’re easy. Just thaw them so the casserole doesn’t get watery.
- Garlic powder & dried parsley: Quick flavor boosts, no chopping or pestling required.
- Salt & black pepper: Seasoning heroes. Taste as you go—you know the drill.
- Shredded cheddar cheese: Half melts into the mix, half crisps on top. Sharp cheddar works best.
- Crushed Ritz crackers: Buttery, salty, and golden when baked. Basically the casserole version of sprinkles.
- Melted butter: To turn those crackers into a crispy topping miracle.
How To Make This Chicken Noodle Casserole
You ready? This is a “dump and bake” kind of beauty, just with a little more personality. Let me walk you through it.
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Preheat and prep the dish: Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish. You don’t want anything sticking to the corners—because that’s where all the good stuff hides.
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Cook your noodles slightly short: Boil your egg noodles in salted water until they’re just barely done (about 1 minute less than the package says). Why? Because they’ll finish cooking in that dreamy sauce later, soaking it all up like the little carb sponges they are.
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Mix the creamy filling: In a big bowl (the kind you use for everything), stir together the shredded chicken, cream of chicken soup, sour cream, milk, diced onion, peas and carrots, garlic powder, dried parsley, salt, and pepper. Stir in half of the shredded cheddar. Don’t worry if it looks a little messy now. It all bakes into magic.
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Fold in the noodles: Add the cooked noodles and gently fold them in so they’re evenly coated. Don’t go ham here—you don’t want broken noodles and mush. Be the noodle whisperer.
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Assemble and top with cheese: Spread the noodle-chicken mixture into the greased dish, smoothing it out into an even layer. Sprinkle the rest of the cheddar over the top. It should look like it’s ready for a nap in the oven.
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Make cracker topping: Mix crushed Ritz crackers with melted butter in a small bowl. Then sprinkle the mixture evenly over everything. Use your hands if you have to—it’s cottage law.
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Bake to golden bubbly bliss: Pop it into the oven, uncovered, for 25 to 30 minutes. You’re looking for golden brown cracker topping and creamy edges that bubble just slightly. Let it rest for 5 minutes after baking unless you like boiling cheese lava on your tongue.
Storage Options
Here’s the good news: this casserole holds up like a champ. You can absolutely plan ahead or stash leftovers.
If you’re refrigerating, just cover the baking dish with foil or transfer the leftovers into an airtight container. It’ll keep happily in the fridge for 3 to 4 days. The noodles do soak up more of the sauce over time, but that just makes it creamier in a different way.
Want to freeze it? Go for it. Assemble the whole casserole (right up to adding the cracker topping), then cover tightly with foil and wrap in plastic. Freeze for up to 2 months. When you’re ready to bake it, thaw overnight in the fridge and add the buttery crackers before baking as usual. If baking straight from frozen, tent the top with foil and add an extra 10–15 minutes or so to the cook time.
Reheating? Microwave works fine for individual servings. For a full pan, cover with foil and warm in a 350°F oven for about 20 minutes. If the topping loses its crunch, just hit it with a few minutes under the broiler.
Variations and Substitutions
This is one of those recipes that totally lends itself to a “what do I have in the fridge?” kind of mindset.
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Different protein: Swap in cooked turkey, shredded rotisserie duck (fancy!), or even leftover ham if that’s more your vibe.
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Veggie boost: Toss in sautéed mushrooms, spinach, or broccoli florets for extra green power. Just cook out moisture first so it stays creamy.
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Cheese swap: Monterey Jack, mozzarella, or even Gruyère can step in for cheddar. Just keep it meltable and not too fruity.
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Gluten-free fix: Use gluten-free egg noodles and swap the crackers with gluten-free panko mixed with butter. Still satisfying, promise.
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No cream of chicken soup? Mix 1 cup chicken broth, 1 cup milk, 3 tablespoons flour, and a knob of butter to make a quick substitute.
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Add a little heat: Stir in a pinch of cayenne, red pepper flakes, or a splash of hot sauce for a gently spicy upgrade. Or go full cozy comfort with this creamy Cajun potato soup too.
What to Serve with Chicken Noodle Casserole
Because this casserole is creamy and rich, it plays best with sides that are fresh, snappy, or have a touch of brightness to cut through all that lusciousness.
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A crisp green salad with a zippy vinaigrette is the ultimate match. Think spring mix, some thin-sliced red onion, maybe a handful of grape tomatoes. The acidity balances out the creamy casserole, and you feel better knowing there’s something green on your plate.
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Garlic bread. Yep, double carbs. And you won’t regret it for a second. That buttery crunch is just ridiculously good next to creamy noodles. My advice? Toast it until just golden and serve warm so it gets all spongey on the middle.
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Roasted green beans or broccoli bring plenty of texture and are easy to make while the casserole is baking. Just toss in olive oil and roast at 425°F until the edges start to crisp up. Sprinkle a little lemon zest over the top for fun.
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A fizzy drink (sparkling water or even a spritzy cocktail) gives your tongue a little reset between creamy bites. Sparkling lime anything would hit the spot.
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And for dessert? Maybe finish with something sweet but not too heavy like these peanut butter & banana ice cream sandwiches. They’re cold, creamy, and just nostalgic enough to round things out.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make chicken noodle casserole ahead of time?
Totally. You can assemble the whole thing the night before, cover it, and stash it in the fridge. The next day, just top it with the cracker mixture and bake like usual. If it goes into the oven cold, add an extra few minutes to make sure it heats all the way through. It’s great for busy weeknights or when you want to feel like a future-you hero.
Can I use a different type of noodle?
Yes! While wide egg noodles are classic, you can swap in rotini, penne, or even medium shells if that’s what’s hanging out in your pantry. Just don’t use something super delicate like angel hair—it won’t hold up under all that creamy, cheesy goodness.
Is there a way to make it less rich?
For sure. You can use light sour cream and reduce the cheese slightly. Subbing in skim milk or a low-fat version works too, though the texture won’t be as velvety. You could also add more veggies to balance the richness—broccoli or spinach are good choices.
What kind of chicken works best in this recipe?
Rotisserie chicken is the MVP here because it’s already cooked, flavorful, and easy to shred. But leftover roasted or poached chicken is also great. Just make sure it’s seasoned and not overly dry. I’ve even used leftover grilled chicken in a pinch, and it still turned out awesome.
Creamy Chicken Noodle Casserole
Ingredients
Casserole Base
- 12 oz (340 g) wide egg noodles uncooked
- 3 cups (425 g) cooked shredded chicken rotisserie or homemade
- 2 cans (595 g) cream of chicken soup 10.5 oz cans (low-sodium or homemade)
- 1 cup (240 ml) sour cream full-fat preferred
- 1 cup (240 ml) whole milk
- 1/2 (70 g) yellow onion diced
- 2 cups (260 g) frozen peas and carrots thawed
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp kosher salt more to taste
- 1/2 tsp (0.5 tsp) black pepper more to taste
- 2 cups (170 g) shredded sharp cheddar cheese divided, half in casserole, half for topping
Topping
- 1 1/2 cups (90 g) Ritz crackers about 1 sleeve, crushed
- 4 tbsp (56 g) unsalted butter melted
Equipment
- 9x13 inch Baking Dish
- Large Bowl
- Saucepan
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the egg noodles in plenty of salted, boiling water for about 1 minute less than package instructions. Drain and set aside.
- In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, milk, diced onion, thawed peas and carrots, garlic powder, dried parsley, salt, and black pepper.
- Stir in half of the shredded cheddar cheese until combined.
- Fold in the cooked egg noodles gently until evenly coated, taking care not to break them.
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese over the top.
- In a small bowl, combine the crushed Ritz crackers and melted butter. Mix until evenly coated, then sprinkle this topping over the casserole.
- Bake, uncovered, for 25 to 30 minutes until the casserole is bubbly and the cracker topping is golden brown.
- Let rest for 5 minutes before serving. Enjoy!
