Name: Chicken Noodle Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 8 ounces wide egg noodles; 2 cups cooked chicken (shredded (see notes)); 1 cup frozen peas and carrots (thawed); 3 cups broccoli florets (steamed until tender and vibrant green ); 1 ½ cups low-sodium chicken broth; 1 teaspoon dried Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and black pepper (to taste); 1 cup sour cream (full-fat); 1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken soup (see notes)); 1 cup sharp cheddar cheese (shredded); 1 cup mozzarella cheese (shredded); ½ cup unsalted butter (1 stick, melted); 1½ cup sleeve of Ritz crackers (crushed)

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This Easy Chicken Noodle Casserole is filled with cooked rotisserie chicken, egg noodles, and veggies in a rich, filling cream sauce. Topped with buttery Ritz crackers and baked until golden and bubbly, it’s perfect for busy weeknight dinners, feeding a hungry crowd, meal prepping, or enjoying as leftovers.

Try my Chicken, Broccoli, and Rice Casserole next!

Close-up overhead image of a large serving spoon scooping out a serving of chicken noodle casserole from a corner of a white baking dish.

When it comes to comforting family favorite dinners, this creamy chicken noodle casserole takes the cake. Made with a delicious combination of simple pantry ingredients, it’s one of those feel-good casseroles that instantly transport you back to trips at Grandma’s house. Filled with your favorite mixed veggies, shredded chicken, and cheese and topped with a buttery cracker crust, the whole family is guaranteed to love it!

Don’t forget to check out these other reader favorites: Chicken Soup Recipe and Chicken Noodle Soup.

Ingredients needed to make chicken noodle casserole in individual measuring cups and ramekins.

Ingredients and Substitutions

Wide Egg Noodles: These boiled egg noodles hold the creamy sauce and give the casserole a hearty base. You can use other pasta shapes like penne or rotini if you don’t have wide egg noodles.
Rotisserie Chicken: Using rotisserie chicken makes this dish even more convenient as it’s pre-cooked and pre-seasoned. If you prefer not to use rotisserie chicken, it is the perfect way to use leftover chicken. You can use pre-cooked boneless chicken breasts or roasted or grilled chicken.
Frozen Peas and Carrots: These frozen vegetables add color and sweetness to the casserole. You can use fresh peas and diced carrots if that’s what you prefer or have.
Broccoli Florets: They add a vibrant green color and crunch to this recipe. You can substitute other fresh vegetables like green beans, asparagus, or cauliflower.
Condensed Cream of Mushroom Soup: This condensed soup gives the casserole a creamy base and mushroom flavor. You can make a roux-based mushroom sauce from scratch or use your favorite type of creamy soup, like cream of chicken soup, if preferred.
Butter: Melted butter helps create a buttery, crispy crust on top of the casserole. You can use margarine, olive oil, or butter as a substitute.
Chicken broth: It adds moisture and extra flavor to the dish. You can use chicken stock, vegetable stock, or broth as a substitute for chicken stock if you’re vegetarian or prefer a different flavor. I sometimes use heavy cream instead.
Sour Cream: This ingredient contributes to the creamy texture and adds a little tanginess to the sauce. Greek yogurt, cottage cheese, or a dairy-free alternative can be used as a sour cream substitute.
Dried Italian Seasoning: It adds a well-balanced blend of herbs and spices and enhances the flavor of the casserole. If you don’t have Italian seasoning, you can use a mix of dried basil, oregano, and thyme or use your favorite spice blend.
Garlic Powder and Onion Powder: These seasonings add depth and savory flavor to the dish. You can use fresh minced garlic and diced onions instead.
Shredded Cheddar Cheese and Mozzarella Cheese: These cheeses give creaminess and cheesy flavor to the casserole. You can use parmesan cheese instead.
Ritz Crackers: Crushed Ritz crackers create a crispy, buttery topping that adds texture, flavor, and contrast to the creamy casserole. You can use fried onions, panko bread crumbs, or potato chips instead.

Glass mixing bowl filled with shredded chicken breast, thawed peas and carrots, and steamed broccoli.

Glass mixing bowl filled with mixed together shredded chicken, thawed peas and carrots, and steamed broccoli with chicken broth, sour cream, spices, shredded cheddar cheese, mozzarella cheese, and cream of mushroom soup.

Large glass mixing bowl filled with the prepared and mixed filling for chicken noodle casserole: shredded chicken, thawed peas and carrots, broccoli, chicken broth, canned cream of mushroom soup, sour cream, spices, shredded cheddar and mozzarella cheese.

How to Make Chicken Noodle Casserole

1. Preheat the oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with non-stick cooking spray.

2. Cook the egg noodles: Boil the egg noodles until al dente, being careful not to overcook. Drain and set aside.

3. Combine the ingredients in a large bowl: Add the shredded chicken, thawed peas and carrots, and steamed (or thawed) broccoli in a large bowl. Then add the chicken broth, Italian seasoning, garlic powder, onion powder, salt, black pepper, sour cream, cream of mushroom soup, and shredded cheese to the same bowl. Gently mix to combine – season with additional salt and black pepper to taste.

4. Gently mix in the cooked egg noodles: Add the cooked egg noodles to the bowl. Gently fold them into the mixture until everything is evenly coated.

5. Assemble the casserole: Transfer the chicken noodle mixture to the prepared baking dish and spread it into an even layer. Sprinkle the crushed Ritz crackers over the top of the casserole and drizzle the melted butter over the top.

6. Bake: Bake for about 30-35 minutes or until the casserole has a golden-brown topping and is hot and bubbly around the edges.

Large white baking dish filled with the prepared filling for chicken noodle casserole made with shredded chicken, thawed peas and carrots, broccoli, chicken broth, canned cream of mushroom soup, sour cream, spices, shredded cheddar and mozzarella cheese.

White baking dish filled with hot and bubbly baked chicken noodle casserole.

What to Serve with Chicken Noodle Casserole

This creamy chicken casserole is a meal within itself. Quite filling already, I recommend serving it with something a little lighter, like a small green salad with a refreshing vinaigrette or a side of roasted or steamed veggies. I’ll often include garlic bread or dinner rolls as well.

Storage and Reheating

Storing: Transfer leftovers to an airtight container and place in the refrigerator for up to 3-4 days.
Reheating: If you are reheating from frozen, allow the casserole to thaw in the refrigerator overnight before reheating. This ensures even cooking and reduces the overall cooking time. Once thawed, reheat in the microwave or in the oven. Cook until the internal temperature reaches 165 degrees f.

Can You Make-Ahead Or Freeze Chicken Noodle Casserole?

Yes. To make ahead, prepare the casserole as outlined in the recipe card below, but wait to add the crushed Ritz cracker topping until just before baking. Prepare up to two days in advance. Keep the casserole in an airtight container or cover tightly with plastic wrap until ready to bake.

This chicken noodle casserole also freezes well. For best results, freeze before adding the cracker mixture and before baking. If you’re freezing leftovers, divide the casserole into smaller-portion-sized amounts and place them in freezer-safe containers or freezer-safe bags. Remove as much air as possible to prevent freezer burn. Transfer to the freezer for up to 3 months.

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