This post may contain affiliate links. Please read our disclosure policy.
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.
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!
Adapted from AllRecipes.com
Would FROzen peas and carrots work in this?
They sure would 🙂 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!
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!
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 🙂
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!
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 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!
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!
awesome recipebuongiorno immagini
Thanks so much!!
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!