Chicken Noodle Casserole

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!

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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!

1. CHICKEN. Bake chicken at 400°F for 30 minutes (or until no longer pink).
2. PASTA. Cook noodles as directed on package; drain.
3. 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.
4. Mix crumbled crackers into your melted butter. Spread evenly over casserole.
5. BAKE. Bake for 30 minutes at 350°F. The chicken and noodle casserole should be heated throughout and slightly browned on top.

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:

Pesto Pasta

15 mins

Lemon Asparagus Pasta

25 mins

Chicken Alfredo Bake

1 hr 5 mins

Recipe Video

Creamy Lemon Chicken Pasta

50 mins

5 from 13 votes

Chicken Noodle Casserole Recipe

By: Lil’ Luna

Chicken noodle casserole is filled with veggies and topped with a buttery cracker crust making it a flavorful family favorite.

Servings: 6

Prep: 40 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 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