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. Rich, comforting, and with a crispy Ritz cracker topping, it’s perfect for weeknights, potlucks, or whenever you need a meal that hugs you back.
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!
Notes
This casserole reheats and freezes well—assemble ahead and add topping before baking. For gluten-free, use gluten-free noodles and cracker substitute. Try different cheese or add extra veggies for variety. Swap rotisserie chicken for leftover turkey or even ham.