Easy Chicken Noodle Casserole Recipe

Why You’ll Love This Recipe

I love how simple and satisfying this casserole is. It’s a great way to use up leftover chicken or rotisserie chicken, and the sauce comes together in minutes with pantry staples like cream of chicken soup and sour cream. It’s creamy, flavorful, and baked to perfection with a crispy, cheesy topping. Best of all, it’s a crowd-pleaser that reheats beautifully, so I often make extra for easy lunches the next day.

Ingredients

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

Egg Noodles: 12 oz cooked and drained
Shredded Chicken: 3 cups cooked
Cream of Chicken Soup: 1 can (10.5 oz)
Sour Cream: ½ cup
Milk: ½ cup
Cheddar Cheese: 1½ cups shredded, divided
Peas and Carrots: 1 cup frozen, thawed
Garlic Powder: ½ teaspoon
Onion Powder: ½ teaspoon
Salt: ½ teaspoon
Black Pepper: ¼ teaspoon
Butter Crackers or Breadcrumbs (optional topping): ½ cup crushed
Melted Butter (if using topping): 2 tablespoons

Directions

1. I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

2. In a large mixing bowl, I whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper.

3. I stir in the shredded chicken, peas and carrots, and 1 cup of shredded cheddar cheese until everything is evenly coated.

4. I gently fold in the cooked noodles and pour the mixture into the prepared baking dish, spreading it evenly.

5. I top the casserole with the remaining ½ cup of cheese. If I’m using a cracker topping, I mix the crushed crackers with melted butter and sprinkle them over the top.

6. I bake the casserole uncovered for 25–30 minutes, until it’s bubbly and lightly golden on top.

7. I let it cool for 5 minutes before serving to help it set.

Servings and timing

This recipe serves 6 and takes about 15 minutes to prep and 30 minutes to bake, for a total of 45 minutes.

Variations

Sometimes I swap the peas and carrots for broccoli or corn for a different flavor. When I want a richer taste, I use cream of mushroom soup instead of cream of chicken. For extra texture, I top the casserole with panko breadcrumbs or fried onions instead of crackers. I also like to add a pinch of paprika or cayenne for a little kick.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the casserole with foil and warm it in a 350°F oven for about 15 minutes, or until heated through. It also reheats well in the microwave in 30-second intervals.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, I often do—it’s quick, flavorful, and saves time.

Can I make this casserole ahead of time?

Absolutely. I assemble it up to 24 hours in advance, cover it tightly, and refrigerate until ready to bake.

Can I freeze chicken noodle casserole?

Yes, I freeze it before baking for up to 2 months. I thaw it overnight in the fridge and bake as directed.

What can I use instead of cream of chicken soup?

I make a quick homemade version with chicken broth, milk, butter, and flour—it works perfectly.

Can I add other veggies?

Definitely. Broccoli, corn, spinach, or even sautéed mushrooms are great additions.

Conclusion

This easy chicken noodle casserole is the ultimate comfort food—rich, creamy, and full of flavor. I love how simple it is to make and how satisfying it feels on a cool evening. Whether I’m feeding family or friends, it’s always a hit, with that warm, cheesy goodness that makes everyone go back for seconds

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