Chicken Noodle Casserole

Wow! I have to say, I haven’t made anything this delicious in quite some time! This Chicken Noodle Casserole is super easy and super delicious!
If you are craving comfort food (and who doesn’t) THIS is the dish for you! You don’t have to be an experienced cook to make it either.
It only takes 30-35 minutes to bake and is extremely delicious! I found this great recipe on Kim’s insanelygoodrecipes blog, and I am soooo happy I did! You really need to check out her blog, I printed a ton of recipes to try!

Be careful though, if you have any leftovers, you’ll be eating them for breakfast. It’s that addicting.

How easy is this recipe?

Just cook the egg noodles for a minute less than the package directions. Drain and set aside.

In a very large bowl, mix together the shredded chicken. cream of chicken soup, sour cream, milk, diced onion, celery, peas and carrots, garlic powder, parsley, salt, pepper and 1 cup of the cheddar cheese. 

Fold in the egg noodles.

Place mixture into a greased casserole (9 x 12). Top with remaining 1 cup cheese.

In a small bowl, combine the ritz crackers with melted butter. Sprinkle over the top of casserole.

Bake uncovered for 30 to 35 minutes or until top is browned and mixture is bubbly.

It’s that easy!!!

I used a rotisserie chicken (large one) and got 3-4 cups of chicken from it. If you use the smaller chickens to may need two. But you can always boil or bake some boneless chicken as well.

I added some finely diced celery to the recipe. My daughter said it was still crunchy. It didn’t bother me as the topping is also crunchy. If you want to add the celery, you can always saute for a couple minutes before adding to the rest of the mixture.

This recipe is so good, even my extremely picky daughter, had 2 helpings!

This recipe is great for pot lucks, church gatherings, weeknight suppers, anytime!

Note: I baked this in my countertop Breville convection oven. It browned the topping a little too much for me as the casserole was way too close to the heating element. In your regular oven, the casserole topping will come out perfectly browned if baked. I wouldn’t use broil to speed up the browning of the topping as it will burn.

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Chicken Noodle Casserole

  • Author: Afoodieaffair



12 ounces wide egg noodles
3 cups cooked shredded chicken (from rotisserie chicken)
2 cans cream of chicken soup
1 cup sour cream
1 cup whole milk
1/2 onion, finely diced
2 stalks celery hearts, finely diced (optional)
2 cups frozen peas and carrots mix, thawed
1 tsp garlic powder
1 tsp dried parsley
1/2 tsp salt
1/4 tsp black pepper
2 cups shredded cheddar cheese, divided
1 cup crushed Ritz crackers
2 tbsp melted butter


Preheat oven to 375°F. Grease a 9×13-inch baking dish.

Cook the egg noodles in a large pot of salted water for 1 minute less than the package directions. Drain well.

In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, milk, diced onion, peas and carrots, garlic powder, parsley, salt, pepper, and 1 cup of cheddar cheese. Fold in the cooked egg noodles.

Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining 1 cup of cheddar cheese.

In a small bowl, combine the crushed Ritz crackers with the melted butter. Sprinkle the cracker mixture evenly over the casserole.

Bake uncovered for 25-30 minutes until the top is golden brown and the casserole is hot and bubbly throughout.

Let stand for 5 minutes before serving.



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