Chicken Noodle Casserole Recipe

This creamy comforting Cheesy Chicken Noodle Casserole is made with tender egg noodles, cooked chicken, and sharp cheddar cheese, ready in just 40 minutes. Pulling the bubbling dish from the oven with its golden breadcrumb crust is pure nostalgia. I love keeping cooked chicken on hand specifically to throw this together.

Why This Classic Works

I used to find traditional casseroles a bit heavy and bland. Relying entirely on condensed soup often leaves a metallic aftertaste that masks the other ingredients.

Adding sour cream and sharp cheddar completely changed the flavor profile for me. The slight tang balances the richness, and taking the time to toast the breadcrumbs ensures a satisfying crunch.

Jump to Recipe

Cheesy Chicken Noodle Casserole Ingredients

• 12 oz wide egg noodles
• 2 cups cooked chicken breast, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups sharp cheddar cheese, shredded and divided
• 1 cup frozen peas
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

How To Make Cheesy Chicken Noodle Casserole

1. Prep the oven and pasta: Preheat your oven to 375°F and grease a 9×13-inch baking dish. Boil the egg noodles in salted water until just al dente, then drain well.
2. Mix the sauce base: In a large bowl, whisk together the cream of chicken soup, milk, sour cream, garlic powder, onion powder, and black pepper.
3. Combine the filling: Fold the cooked noodles, shredded chicken, frozen peas, and 1.5 cups of the cheddar cheese into the sauce mixture until completely coated.
4. Transfer and top: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining half cup of cheddar cheese evenly over the top.
5. Prepare the crust: In a small bowl, toss the panko breadcrumbs with the melted butter. Scatter the buttery breadcrumbs evenly over the cheese layer.
6. Bake and serve: Bake uncovered for 25 minutes until the edges are bubbling and the crust is golden brown. Let it rest for 5 minutes before serving.

Recipe Tips

• Undercook the noodles: Boil the egg noodles one minute less than the package directions so they do not get mushy in the oven.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
• Thaw the peas: Run frozen peas under warm water briefly before mixing them in so they do not drop the temperature of the casserole.

What To Serve With Cheesy Chicken Noodle Casserole

Serve this heavy dish with a crisp green salad tossed in a sharp vinaigrette. Roasted broccoli or garlic green beans also cut through the richness beautifully.

How To Store

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking, adding 10 extra minutes to the cook time.

FAQs

• Can I use a different pasta? Yes, rotini or penne work well, though traditional wide egg noodles provide the best texture.
• Can I skip the canned soup? You can substitute the canned soup with a homemade roux-based white sauce if you prefer.
• Why is my casserole dry? The noodles may have absorbed too much liquid, or you may not have added enough milk and sour cream.

Nutrition

• Calories: 420 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 85 mg
• Sodium: 650 mg
• Total Carbohydrate: 38 g
• Protein: 25 g

Try More Recipes:

• Buffalo Chicken Potato Casserole Recipe
• Creamy Buffalo Chicken Casserole Recipe
• Buffalo Chicken Cauliflower Casserole Recipe