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.
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!
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
- 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
- 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.
- 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