Chicken Noodle Casserole Recipe
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.
Servings: 8 servings
Calories: 534kcal
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 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
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
- Cook the wide egg noodles according to package directions until al dente. Drain and then set them aside.
- Combine the shredded chicken, thawed peas and carrots, and steamed (or thawed) broccoli in a large bowl.
- Add the chicken broth, Italian seasoning, garlic powder, onion powder, salt, black pepper, sour cream, and cream of mushroom soup to the same bowl. Mix well to combine, then stir in the shredded cheddar and mozzarella cheese. Mix until all the ingredients are well combined. Be sure to taste the mixture and adjust the seasoning if needed, keeping in mind that the condensed soup tends to be salty.
- Add the cooked egg noodles to the bowl. Gently fold them into the mixture until everything is evenly coated.
- Transfer the chicken and noodle mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the crushed cracker crumbs over the top of the casserole making sure to cover the entire surface. Drizzle the melted butter evenly over the crushed crackers and place the casserole dish in the preheated oven.
- Bake for about 30-35 minutes or until the casserole has a golden-brown topping and is hot and bubbly.
Notes
- The chicken can be any cooked chicken, but boneless skinless chicken breasts are recommended as they are less greasy.
- Using frozen broccoli - Be sure to thaw first! Then, pat it dry using paper towels.
- For a creamier, saucier casserole - Use two (10.5-ounce) cans of cream of mushroom or chicken soup and add an additional half a cup of chicken broth OR half a cup of full-fat milk.
Nutrition
Calories: 534kcal | Carbohydrates: 37g | Protein: 25g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 625mg | Potassium: 460mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2681IU | Vitamin C: 33mg | Calcium: 264mg | Iron: 2mg
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