If you’re hunting for a soul-warming meal that’s as simple to toss together as it is a guaranteed family favorite, look no further than this Easy Chicken Noodle Casserole. Creamy, cheesy, packed with tender chicken and golden noodles, it hits that sweet spot between comfort food nostalgia and weeknight dinner hero. This recipe is a true lifesaver—flexible, fast, and so satisfying, it’s one of those dishes you’ll reach for time and time again.
Ingredients You’ll Need
Every ingredient in Easy Chicken Noodle Casserole brings something special to the table: craveable creaminess, pops of color, or that perfectly cheesy pull. And best of all, you probably have most of these on hand already! Let’s break down just what makes each one essential.
- Egg noodles (12 oz, cooked and drained): These broad noodles soak up all the savory sauce and add that classic, cozy texture you expect.
- Cooked shredded chicken (3 cups): Rotisserie chicken works wonders for speed, but any leftover chicken is fair game and soaks up flavor deliciously.
- Cream of chicken soup (1 can, 10.5 oz): Provides the rich, creamy base that holds everything together in luscious harmony.
- Sour cream (1/2 cup): Lends a subtle tang and extra creaminess without being overwhelming.
- Milk (1/2 cup): Helps thin the sauce just enough so it coats every noodle evenly.
- Shredded cheddar cheese (1 1/2 cups, divided): For that irresistible melted cheese stretch—use sharp cheddar for extra punch!
- Frozen peas and carrots (1 cup, thawed): Adds a touch of sweetness and color, making the casserole look and taste more inviting.
- Garlic powder (1/2 teaspoon): Infuses the whole bake with gentle, savory flavor.
- Onion powder (1/2 teaspoon): Rounds out the flavor profile, making every bite taste well-seasoned and comforting.
- Salt (1/2 teaspoon): Enhances all those comforting flavors.
- Black pepper (1/4 teaspoon): Adds a little kick without overpowering the other ingredients.
- Crushed butter crackers or breadcrumbs (1/2 cup, optional): For that crave-worthy, golden crunch on top—totally optional, but highly recommended!
- Melted butter (2 tablespoons, if using topping): Mixes with crumbs or crackers for a rich, crisp topping.
How to Make Easy Chicken Noodle Casserole
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 375°F (190°C) so it’s ready to melt all that cheese to bubbling perfection. Grease a 9×13-inch baking dish—this makes serving a breeze and guarantees that nothing sticks behind when you’re scooping out that first generous portion.
Step 2: Mix Up The Creamy Base
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Whisk until silky smooth—this luscious mixture will wrap every noodle, veggie, and bite of chicken in maximum comfort.
Step 3: Fold In the Heartier Ingredients
Stir in your cooked shredded chicken, thawed peas and carrots, and 1 cup of the shredded cheddar cheese. Make sure everything gets a good mix so every forkful will have that perfect balance of meat, veggies, and cheese.
Step 4: Add The Noodles
Gently fold in your cooked egg noodles. Take your time here—tossing gently ensures the noodles stay intact and are fully coated with the creamy, cheesy sauce that gives Easy Chicken Noodle Casserole its signature appeal.
Step 5: Assemble and Top
Pour the mixture into your prepared baking dish. Use a spatula to spread everything out evenly. Sprinkle the remaining 1/2 cup of cheddar on top for that irresistible golden crust. If you’re a fan of crunch, mix your crushed crackers or breadcrumbs with the melted butter and scatter the topping across the casserole.
Step 6: Bake to Bubbling Perfection
Bake uncovered for 25 to 30 minutes until the casserole is bubbly around the edges and the top is gloriously golden. Let it cool for five minutes before serving so the creamy sauce can set and you don’t burn your tongue digging in!
How to Serve Easy Chicken Noodle Casserole
Garnishes
A sprinkle of fresh parsley or chives can add a wonderful pop of green and a little hint of freshness that cuts through the richness. For something a little unique, try a dusting of smoked paprika or even a few twists of freshly ground black pepper across the top just before serving.
Side Dishes
Easy Chicken Noodle Casserole is a meal in itself, but it’s lovely with a crisp green salad or lightly roasted veggies. A platter of garlic bread or warm, crusty rolls is practically made for scooping up any extra creamy sauce. If you want a little extra veggie boost, steamed broccoli or sautéed green beans are perfect partners.
Creative Ways to Present
Try serving individual portions in small ramekins or oven-safe soup mugs for a fun twist—perfect for dinner parties or just making a weeknight feel special. Or spoon the casserole into hollowed-out bread bowls for a playful, hearty presentation that’s sure to wow a crowd. Don’t be afraid to play with colorful napkins or serving dishes to make this comfort food classic a real showstopper on your table.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers (lucky you!), simply let the casserole cool to room temperature before transferring to airtight containers. It will keep beautifully in the fridge for up to four days and tastes just as cozy—sometimes even better—the next day as those flavors meld.
Freezing
Easy Chicken Noodle Casserole is a dream to freeze. Assemble the casserole right up until the point of baking, then wrap tightly in foil and freeze for up to 2 months. When you’re ready for some comfort, thaw in the fridge overnight and bake as directed, adding a few extra minutes to ensure everything is heated through.
Reheating
To reheat, cover the casserole with foil and bake at 350°F (175°C) until hot and bubbly, about 20 minutes. Individual portions also reheat well in the microwave. Add a splash of milk if you want to revive the creaminess, and refresh with a little extra cheese on top if you’re feeling fancy.
FAQs
Can I substitute the cream of chicken soup?
Absolutely! Cream of mushroom or cream of celery soup works well for a flavor twist. You can even use reduced-fat versions for a lighter dish, or make a homemade white sauce if you prefer cooking from scratch.
What kind of chicken should I use?
Rotisserie chicken is a weeknight hero for this recipe, but any leftover cooked chicken works great—breast, thigh, or even turkey in a pinch. Just be sure it’s shredded or chopped into bite-size pieces for the ideal texture.
Can I swap out the peas and carrots?
Definitely! Broccoli, corn, green beans, or even a medley of leftover vegetables can all be swapped in. This casserole is really forgiving and a great opportunity to use up what you have on hand.
Is Easy Chicken Noodle Casserole kid-friendly?
Kids absolutely love it! The flavors are mild and universally appealing, plus the creamy sauce and melty cheese win over even picky eaters. You can adjust veggies based on your family’s tastes, too.
Can I make this dish gluten-free?
Yes! Just use your favorite gluten-free noodles and make sure your cream soup and cracker topping (if using) are gluten-free as well. The recipe adapts easily and still turns out just as satisfyingly creamy.
Final Thoughts
If you’re craving cozy, crowd-pleasing comfort food, Easy Chicken Noodle Casserole never disappoints. It’s the sort of classic you’ll want in your back pocket for busy evenings, potlucks, or simply treating yourself to something warm and wonderful. Give it a try and I promise you’ll be hooked on its irresistible simplicity!
Print
Easy Chicken Noodle Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Easy Chicken Noodle Casserole is a comforting and creamy dish that the whole family will love. Loaded with shredded chicken, vegetables, and cheese, all mixed in a flavorful sauce and topped with a crispy golden crust, it’s the perfect meal for any day of the week.
Ingredients
Egg Noodles:
12 oz cooked and drained;
Shredded Chicken:
3 cups cooked;
Cream of Chicken Soup:
1 can (10.5 oz);
Sour Cream:
1/2 cup;
Milk:
1/2 cup;
Cheddar Cheese:
1 1/2 cups shredded, divided;
Peas and Carrots:
1 cup frozen, thawed;
Garlic Powder:
1/2 teaspoon;
Onion Powder:
1/2 teaspoon;
Salt:
1/2 teaspoon;
Black Pepper:
1/4 teaspoon;
Butter Crackers or Breadcrumbs (optional topping):
1/2 cup crushed;
Melted Butter (if using topping):
2 tablespoons
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare Mixture: In a large mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in shredded chicken, peas and carrots, and 1 cup of shredded cheese.
- Add Noodles: Fold in the cooked noodles until well coated. Pour the mixture into the prepared baking dish and spread evenly.
- Top and Bake: Sprinkle the remaining 1/2 cup of cheese on top. If using a cracker topping, mix crushed crackers with melted butter and sprinkle over the casserole. Bake uncovered for 25–30 minutes until bubbly and lightly golden.
- Serve: Let cool for 5 minutes before serving.
Notes
- Rotisserie chicken works great for convenience.
- Swap peas and carrots for broccoli or corn, or use cream of mushroom soup for variation.
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