Chicken Egg Noodle Casserole: Easy Weeknight Recipe

This creamy comforting Creamy Chicken Egg Noodle Casserole is made with shredded chicken and wide egg noodles, ready in 40 minutes. The golden buttery cracker topping shatters slightly to reveal the bubbling rich sauce underneath. I love making this simple dinner when I need something deeply satisfying.

Why This Classic Works

I used to find baked casseroles too dry or overly mushy when left in the oven too long. Adding sour cream to the condensed soup mixture completely fixed the texture issues for me.

The slight tang from the sour cream cuts through the richness, while the egg noodles stay perfectly tender. This specific ratio creates a reliable dinner staple that always bakes evenly.

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Creamy Chicken Egg Noodle Casserole Ingredients

• 8 oz wide egg noodles
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 cup frozen mixed vegetables (peas and carrots), thawed
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup crushed buttery round crackers (like Ritz)
• 3 tbsp unsalted butter, melted

How To Make Creamy Chicken Egg Noodle Casserole

1. Prep the oven and pan: Preheat your oven to 375°F. Lightly grease a 9×9-inch baking dish with non-stick spray.
2. Boil the noodles: Cook the egg noodles in salted boiling water for one minute less than the package directions. Drain well and set aside.
3. Mix the creamy base: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, salt, and black pepper until smooth.
4. Combine the filling: Fold the cooked noodles, shredded chicken, thawed vegetables, and shredded cheddar cheese into the soup mixture until evenly coated.
5. Assemble the casserole: Pour the chicken and noodle mixture into your prepared baking dish, spreading it into an even layer.
6. Add the crust: In a small bowl, toss the crushed crackers with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
7. Bake and serve: Bake uncovered for 20 to 25 minutes until the edges are bubbling and the cracker topping is golden brown. Let rest for 5 minutes before serving.

Recipe Tips

• Under-cook the pasta: Boiling the egg noodles slightly less than recommended prevents them from turning to mush in the oven.
• Use rotisserie chicken: Grab a pre-cooked rotisserie chicken from the store to save significant prep time.
• Thaw the vegetables: Running frozen vegetables under warm water ensures they do not release excess moisture into the baked dish.
• Shred your own cheese: Pre-shredded cheese contains anti-caking agents that can make the sauce grainy instead of smooth.

What To Serve With Creamy Chicken Egg Noodle Casserole

Serve this rich dish with a crisp green salad tossed in a sharp vinaigrette to balance the heavy creaminess. Roasted green beans or steamed broccoli also make excellent vegetable sides.

How To Store

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through.

FAQs

Can I make this ahead of time?

Yes, you can assemble the base of the casserole up to a day in advance and store it in the fridge. Wait to add the buttery cracker topping until right before baking.

Can I freeze this casserole?

You can freeze the unbaked casserole for up to two months tightly wrapped in foil. Thaw it overnight in the refrigerator before baking, and add a few extra minutes to the cook time.

What can I use instead of cream of chicken soup?

Cream of mushroom or cream of celery soup works perfectly as a 1-to-1 substitute if you do not have cream of chicken. The flavor will shift slightly but the texture remains the same.

Nutrition

• Calories: 410 kcal
• Total Fat: 22g
• Saturated Fat: 11g
• Cholesterol: 95mg
• Sodium: 720mg
• Total Carbohydrate: 31g
• Protein: 21g

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