Chicken Noodle Casserole
This Chicken Noodle Casserole is a cozy dinner recipe made with tender chicken, soft egg noodles, vegetables, and a creamy sauce, all baked until golden and bubbly. I usually make this casserole on busy weeknights, and it’s also perfect for leftovers.
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It’s the perfect recipe for family dinners, weeknight meals, or even a potluck dish. Serve it with a simple side salad or some fresh fruit for a complete meal that everyone will enjoy.
Try serving them with my Classic Panzanella with Mozzarella or my Cheesy Bacon Loaded Tater Tots.
How to Make Chicken Noodle Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 375°F.
2. Cook the egg noodles in boiling water for about 7 minutes. Drain and set aside.
3. In a large bowl, mix the cream of chicken soup, milk, cheese, garlic powder, onion powder, salt, and pepper until combined.
4. Fold in the noodles, shredded chicken, and thawed vegetables.
5. Pour the mixture into a greased 9×13-inch baking dish.
6. Crush the Ritz crackers, mix with melted butter, and sprinkle evenly over the top of the casserole.
7. Bake uncovered for 30 minutes until the top is golden and the casserole is bubbly.
Serve and Enjoy!
Garnish with chopped green onions and serve warm.
Important Recipe Notes
- Cook the egg noodles just until al dente. They will finish cooking in the oven with the casserole.
- Use cooked chicken: Shredded rotisserie chicken works perfectly to save time.
- Make sure your mixed vegetables are thawed to prevent extra liquid in the casserole.
- Crushing the Ritz crackers finely and mixing with melted butter ensures a crispy, golden topping.
- Taste the creamy mixture before baking and adjust salt and pepper as needed.
- You can assemble the casserole a day ahead, cover it, and store it in the fridge. Add the cracker topping just before baking.
- Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Chicken Noodle Casserole
Ingredients
- 8 oz egg noodles slightly cooked
- 2 cups shredded and cooked chicken
- 2– 10.5 oz cans cream of chicken soup
- 1 ½ cups milk
- 1 cup cheddar cheese shredded
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- ¼ tsp salt
- 12 oz frozen mixed vegetables thawed
- 1 sleeve Ritz Crackers
- 2 tbsp butter melted
- Green onions for garnish
Instructions
- Preheat your oven to 375°F.
- Cook the egg noodles in boiling water for about 7 minutes. Drain and set aside.
- In a large bowl, mix the cream of chicken soup, milk, cheese, garlic powder, onion powder, salt, and pepper until combined.
- Fold in the noodles, shredded chicken, and thawed vegetables. Pour the mixture into a greased 9×13-inch baking dish.
- Crush the Ritz crackers, mix with melted butter, and sprinkle evenly over the top of the casserole.
- Bake uncovered for 30 minutes until the top is golden and the casserole is bubbly.
- Garnish with chopped green onions and serve warm.
Check Out More Casserole Recipe Ideas!
Cheesy Hamburger Potato Casserole
Cheesy Chicken Taco Casserole with Black Beans
