Why You’ll Love This Recipe

I love how this casserole brings together everything I want in a comforting dinner: creamy, savory flavors, pasta, and the hearty goodness of chicken. It’s also a great way to use up leftover chicken or even a rotisserie bird. I can prep it in advance, pop it in the oven, and have dinner ready with almost no stress. It’s freezer-friendly, kid-approved, and endlessly customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg noodles (or any pasta of choice)
Cooked chicken, shredded or chopped
Cream of chicken soup (or homemade cream sauce)
Sour cream (or Greek yogurt for a lighter option)
Frozen peas and carrots (or your favorite mixed veggies)
Shredded cheddar cheese
Garlic powder
Onion powder
Salt and pepper
Buttered breadcrumbs or crushed crackers for topping

Directions

I start by cooking the egg noodles according to the package instructions. I drain and set them aside.
In a large mixing bowl, I combine the cream of chicken soup, sour cream, seasonings, cheese, and veggies. Then I stir in the cooked chicken.
I fold in the cooked noodles until everything is well coated.
I pour the mixture into a greased baking dish and spread it evenly.
For the topping, I melt some butter and toss it with breadcrumbs or crushed crackers, then sprinkle it over the casserole.
I bake the dish at 350°F (175°C) for 25–30 minutes, or until hot and bubbly with a golden-brown topping.
I let it cool slightly before serving to let the flavors settle.

Servings and timing

This recipe serves 6 people.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I swap in rotisserie chicken or turkey for convenience.
For extra veggies, I stir in sautéed mushrooms, spinach, or broccoli.
When I want more flavor, I use sharp cheddar or add a splash of hot sauce.
I use cream of mushroom or celery soup instead of chicken for a different twist.
To make it gluten-free, I use gluten-free pasta and a homemade GF cream sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or oven until warmed through. If the casserole dries out a little, I add a splash of milk before reheating. It also freezes well—just wrap tightly before baking, then bake from frozen, adding 10–15 extra minutes.

FAQs

Can I make Chicken Noodle Casserole ahead of time?

Yes, I often assemble it a day in advance, cover it, and store it in the fridge. When I’m ready, I bake it straight from the fridge, adding a few extra minutes.

What kind of chicken works best?

Any cooked chicken works. I like using shredded rotisserie chicken for convenience, but baked or boiled chicken breasts work great too.

Can I freeze this casserole?

Absolutely. I freeze it unbaked or baked, tightly wrapped. When baking from frozen, I cover it with foil and bake at 350°F until heated through.

What’s the best topping for a crispy finish?

I use buttered breadcrumbs, crushed Ritz crackers, or even cornflakes. Anything crunchy adds a great texture contrast.

Is it okay to use canned vegetables?

Yes, if that’s what I have on hand. I drain them well before mixing them in to avoid excess moisture.

Conclusion

Chicken Noodle Casserole is a warm, satisfying classic I always come back to. It’s creamy, cheesy, and packed with flavor—all in one easy-to-make dish. Whether I’m feeding a crowd or just want leftovers that taste even better the next day, this casserole never disappoints.