Chicken noodle casserole for the dinner win! It’s filled with chicken, noodles, broccoli, carrots, and more, and topped with a butter-y cracker crust making it a flavorful family favorite.
This tasty casserole is so hearty and filled with everything good. It’s almost like chicken noodle soup and cheesy broccoli casserole came together, and made one amazing dish!
Why are casseroles the best?
Something about just throwing everything together in one big dish and cooking it in the oven makes me so happy. This chicken and noodle casserole is so fabulous. It has chicken, it has veggies, it has pasta. AND it’s all mixed together with the creamiest yummiest sauce. Don’t forget the crushed cracker topping!! YUM.
I love to make this for when we have company over for dinner. It also makes a great dish to bring to a family in need of dinner one night. This casserole is the best comfort food. And it feeds a ton! It pretty much checks every box. Did I mention it also makes amazing leftovers? This recipe wins at life. You’ve got to try it and let me know how you love it!
How to Make Creamy Chicken Noodle Casserole
CHICKEN. Make sure you start with cooked chicken. It’s really easy to bake it in the oven and chop it into pieces, but you could also use shredded chicken or rotisserie chicken. I love buying those at the grocery store or Costco and using the chicken in recipes during the week. Life hack! But cooking your own chicken beforehand works just as great.
NOODLES. Cook your egg noodles as directed on the package and drain them.
MIX & COMBINE. Mix your chicken in a bowl with the cooked pasta noodles. Combine the soups, sour cream, carrots, and broccoli in a separate bowl. Add salt and pepper to taste. Gently combine the two mixtures of chicken and pasta with the soup and veggies. Pour it all into a 2 quart baking dish and set aside.
CRACKER TOPPING. Mix together the crushed crackers and melted butter. Don’t mind me…just drooling over here. I’m a sucker for a crumble topping on anything. Spread the crackers onto the top of the casserole before putting into the oven.
BAKE. Bake for 30 minutes in a 350 degree oven. When it’s slightly brown on top, it’s ready to be devoured!
ADDITIONS
Try adding different vegetables such as vegetable medley, broccoli florets, or bell peppers. You can substitute turkey, ham or tuna for the chicken. You can also use french fried onions, seasoned bread crumbs or corn flakes in lue of crushed crackers.
Making ahead & Storing
Make ahead/Freeze: If you plan on freezing, you’ll want to undercook the noodles and leave off the cracker topping. Once the casserole has been assembled, before baking, place in an airtight freezer safe container. Store in the freezer for 4-6 months.
When you’re ready to eat place the casserole in a baking pan and top with crackers. To heat from frozen: bake at 400°F. for 55 minutes or until hot. To heat after being thawed in the fridge: bake, covered, for 35-40 minutes minutes or until hot.
Storing Leftovers. Store leftovers in an airtight container in the fridge for 3-4 days. Use the oven to reheat large portions: 350°F for 15-20 minutes or until hot. For single servings heat in the microwave in 30 second increments, stirring in between, until hot.
Have I convinced you to try this casserole recipe yet? Let’s review. It’s easy and simple to make. It’s full of flavor and totally delicious. It has chicken, pasta, and veggies. It feeds a lot of people and makes great leftovers. I don’t mean to be bossy… But go make this tonight!
Complete the meal by also making:
For more chicken and pasta dishes, check out:
- Lemon and Asparagus Pasta
- Chicken Pesto Pasta
- Creamy Garlic Penne Pasta
- Three Cheese Pasta Bake
- Chicken Alfredo Casserole
Chicken Noodle Casserole Recipe
Ingredients
- 4 skinless, boneless chicken breast halves
- 6 oz egg noodles
- 1 (10.75) can condensed cream of mushroom soup
- 1 (10.75) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup broccoli chopped
- 1 cup carrots chopped
- salt and pepper to taste
- 1/2 cup butter
- 1/4 cup Ritz crackers crushed
Instructions
- Bake chicken at 400 for 30 minutes (or until no longer pink).
- Cook noodles as directed on package; drain.
- Cut chicken into small pieces, and mix with noodles.
- In a separate bowl, mix together soups, sour cream, carrots, and broccoli. Add salt and pepper, to taste. Gently stir soup mixture with chicken and noodles.Place in a 2 quart baking dish
- Mix crumbled crackers into your melted butter. Spread evenly over casserole.
- Bake for 30 minutes at 350 degrees F (175 degrees C). Casserole should be heated throughout and slightly browned on top.
Notes
- DIFFICULTY: easy
- HOW MANY DOES IT FEED: 8
- ANY CHANGES MADE: baked chicken in oven, added carrots and broccoli.
- ANY SUGGESTIONS FOR NEXT TIME: None
Adapted from AllRecipes.com
This recipe looks so good and perfect for fall! I can’t wait to try it soon!
Paige
http://thehappyflammily.com
It is the best! Hope you like it!
awesome recipebuongiorno immagini
Thanks so much!!
I make a recipe something like this but used crushed potato chips rath then crackers. Recipe was with tuna not chicken.
Will try yours.
That sounds good too! I love that there are many ways to change it up 🙂 I will have to try that! Thank you!
I was so lost for words on how good this chicken noodle casserole is. It is definitely a must-try for everyone. My guests were raving about it the whole night. Thank you for sharing this wonderful recipe.
That makes me so happy to hear 🙂 Thank you so much for giving it a try! I am glad it was a hit!
So yummy! My family loved it! Will be making this again!
Yay!! Love when families want the recipe again! Thank you for letting me know!
I like recipes that i can cook, divide into individual tupperware & give to an elderly relAtive
To freeze for easy meals (no cutting bonus!) cant wait to try this.
Those are the perfect recipes! Hope you like this!
My go-to recipe! My husband and 4 year Old loves it! So So good.
I am so glad they do!! Thank you so much for letting me know 🙂
Question – do use FRESH or frozen veggies?
Mine were fresh, but you could use frozen. I would let them thaw out first. Hope you like it!
How many ritz cRacKers do you crush? If Using a cooked chicken – how many cups shredded? Raw CARROTS And BROCCOLI or cooked?
I didn’t count the crackers. I just grabbed a handful & crushed..LOL! The veggies are not cooked. They will do all the cooking with everything else 🙂 Enjoy!
Would FROzen peas and carrots work in this?
They sure would 🙂 Hope you like it!!
What can I do if I don’t have sour cream or can of chicken soup?
You could use plain greek yogurt in place of the sour cream, if you have that on hand. There are also homemade versions of cream of chicken soup that you can make and use in place of the can… typically they call for butter, flour, chicken broth. You can also use two cans of cream of mushroom soup too.
I have this in the oven now, but 1/2 cup melted butter to 1/4 cup crushed crackers can’t be correct. I crushed a whole sleeve and probably could have done more.