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Chicken noodle casserole is filled with veggies and topped with a buttery cracker crust making it a flavorful family favorite.
This tasty chicken noodle casserole tastes like Homemade Chicken Noodle Soup and Chicken Broccoli Casserole came together, and made one amazing dish!
We Love Casseroles!
Something about just throwing everything together in one big dish and cooking it in the oven makes me so happy. Casseroles are the best comfort food, and this chicken noodle casserole feeds a ton, making it a favorite dinner recipe.
A casserole to love:
- Tasty. This chicken noodle casserole is heart and delicious with chicken, veggies, pasta and more.
- So easy. This chicken noodle casserole recipe is as simple as mixing and baking.
- Save time. It’s perfect for making ahead of time!
- Feed a crowd. I love to make this for when we have company over for dinner.
- Share the love. It also makes a great dish to bring to a family in need of dinner one night.
Ingredients
- boneless skinless chicken breasts – Instead of baking the chicken pick up a rotisserie chicken to cube. Or substitute leftover turkey, cubed ham, or tuna for the cooked chicken.
- egg noodles – I used egg noodles because their wide, flat shape absorbs flavors and sauces beautifully, and the texture pairs well with the other ingredients. If you don’t have egg noodles two popular options are wide or extra-wide ribbon noodles and pappardelle.
- condensed cream of mushroom soup
- condensed cream of chicken soup
- sour cream
- Veggies – I used fresh broccoli and carrots. If using frozen, thaw first and drain excess water to avoid a watery casserole. You can also add vegetables such as a vegetable medley, frozen peas, or bell peppers.
- salt and pepper
- butter
- Ritz crackers – Use French fried onions, seasoned bread crumbs, or cornflakes instead of crushed crackers.
Just Mix and Bake!
- CHICKEN. Bake chicken at 400°F for 30 minutes (or until no longer pink).
- PASTA. Cook noodles as directed on package; drain.
- COMBINE. Cut chicken into small pieces, and mix with noodles.
- In a separate bowl, mix 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. Bake for 30 minutes at 350°F. The chicken and noodle casserole should be heated throughout and slightly browned on top.
Pro Tips!
- Add cheese. Sprinkle in some cheddar cheese on your chicken casserole for extra flavor.
- Complete the meal by making Yeast Dinner Rolls, Baked Parmesan Asparagus, or Cucumber Tomato Avocado Salad.
Make Ahead + Store
- Make a freezer meal. If you plan on freezing, undercook the noodles and leave off the cracker topping. Once the chicken broccoli noodle casserole has been assembled, before baking, place it in an airtight freezer-safe container. Store in the freezer for 4-6 months.
- To reheat, place the easy chicken noodle casserole in a baking pan and top with crackers. From frozen, bake at 400°F for 55 minutes or until hot. From thawed in the fridge, bake, covered, for 35-40 minutes or until hot.
- STORE. Store leftover creamy chicken noodle casserole in an airtight container in the fridge for 3-4 days.
- To reheat. 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.
For More Pasta Dishes:
Chicken Noodle Casserole Recipe
Chicken noodle casserole is filled with veggies and topped with a buttery cracker crust making it a flavorful family favorite.
Ingredients
- 4 boneless skinless chicken breasts
- 6 ounces egg noodles
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1 cup broccoli, chopped
- 1 cup carrots, chopped
- salt and pepper to taste
- 1/4 cup butter
- 1 cup Ritz crackers crushed
Instructions
- Bake chicken at 400°F 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°F. Casserole should be heated throughout and slightly browned on top.
Video
Notes
Make a freezer meal. If you plan on freezing, undercook the noodles and leave off the cracker topping. Once the chicken broccoli noodle casserole has been assembled, before baking, place it in an airtight freezer-safe container. Store in the freezer for 4-6 months.
To reheat, place the easy chicken noodle casserole in a baking pan and top with crackers. From frozen, bake at 400°F for 55 minutes or until hot. From thawed in the fridge, bake, covered, for 35-40 minutes or until hot.
STORE. Store leftover creamy chicken noodle casserole in an airtight container in the fridge for 3-4 days.
To reheat. 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.
Nutrition
Calories: 632kcal, Carbohydrates: 38g, Protein: 42g, Fat: 35g, Saturated Fat: 17g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 190mg, Sodium: 1139mg, Potassium: 895mg, Fiber: 2g, Sugar: 4g, Vitamin A: 4522IU, Vitamin C: 17mg, Calcium: 99mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from AllRecipes.com
Super easy to make and a hearty dinner for busy weeknights. Going on the weekly menu for sure.
Yay! So glad you enjoyed the casserole!
YUM! I used broccoli and cauliflower because that’s what I had in my house and it was delicious. Everyone loved it and will absolutely make it again!
No one would want to skip dinner with this chicken noodle casserole! It’s packed wih flavors, incredibly delicious and filling.
Oh that makes me so happy to hear! Couldn’t agree more! 😉
Made this a couple days ago and my five-year-old son literally clapped for me. My husband gave rave reviews, too. It is a good “comfort food” dinner option. I pre-cooked the carrots and broccoli both a bit, and that resulted in just the right tenderness after baking. I highly recommend steaming them a bit before putting them in the oven. I would increase the amount of noodles, as it was very heavy with the chicken and creamy mixture and that could be scaled back to make it more of a pasta-forward dish. I did use a 2.75 quart dish instead of 2 to account for extra noodles.
I used fresh broccoli and carrots and they were still kind of crunchy after baking it.
You could cook the casserole a bit longer (just making sure it isn’t burned) or you could even slightly pre-cook the vegetables before assembling the casserole, if you felt they weren’t quite done enough.
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.
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.