Cheesy Chicken Noodle Casserole Recipe
If you’re on the hunt for the ultimate comfort food, look no further than Cheesy Chicken Noodle Casserole. This dish wraps up all the best things about home cooking in a single, bubbling pan: tender chicken, perfectly cooked egg noodles, colorful veggies, and a creamy, cheesy sauce that brings it all together. Every bite is hearty and satisfying, making it a true family favorite for weeknights, potlucks, or anytime you need a cozy meal that feels like a warm hug.
Ingredients You’ll Need
The beauty of Cheesy Chicken Noodle Casserole is how its simple pantry staples come together to create something extraordinary. Each ingredient has a special role, contributing flavor, texture, or that irresistible golden color on top. Here’s what you’ll need and how each one makes this casserole shine:
- Egg Noodles: Soft and springy, these create the casserole’s satisfying base and soak up all that creamy sauce.
- Cooked and Shredded Chicken Breast: Using rotisserie chicken or leftovers makes this step a breeze and adds hearty protein.
- Cream of Chicken Soup: This shortcut ingredient brings rich, savory creaminess to every bite.
- Sour Cream: Adds tang and an extra layer of creaminess for a luscious texture.
- Milk: Helps thin out the sauce just enough to coat the noodles and chicken perfectly.
- Garlic Powder: Subtle but essential, it infuses the casserole with gentle, warm flavor.
- Onion Powder: Adds savory depth without any chopping required.
- Salt: Brings out all the flavors and ties the whole dish together.
- Black Pepper: A little kick to balance the creamy richness.
- Shredded Cheddar Cheese: The star of the show, making the casserole gooey and irresistibly cheesy.
- Frozen Peas and Carrots (thawed): These add pops of color and sweetness, along with a veggie boost.
- Crushed Butter Crackers or Breadcrumbs: A crunchy topping that turns gloriously golden in the oven.
- Melted Butter: Helps the topping crisp up to perfection, so every bite has a little crunch.
How to Make Cheesy Chicken Noodle Casserole
Step 1: Prepare the Noodles
Begin by cooking your egg noodles according to the package instructions, but aim for that perfect al dente texture. This way, they’ll hold up beautifully in the casserole and won’t get mushy after baking. Once they’re ready, drain them well so the sauce doesn’t get watered down.
Step 2: Mix the Creamy Base
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Give it a good stir until everything is smooth and blended. This is where the magic begins—the base that makes Cheesy Chicken Noodle Casserole so luscious and flavorful!
Step 3: Add the Chicken, Cheese, and Veggies
Stir in the shredded chicken, 1 cup of cheddar cheese, and the thawed peas and carrots. This creates a colorful, hearty mixture that’s loaded with protein and veggies. If you want to sneak in extra nutrition, now’s the time to toss in some sautéed mushrooms or diced bell peppers too.
Step 4: Combine with Noodles
Gently add your cooked noodles to the bowl and toss everything together. Take care not to break up the noodles too much—just enough to make sure every bite is coated in that dreamy sauce and studded with tender chicken and veggies.
Step 5: Assemble in a Baking Dish
Lightly grease a 9×13-inch baking dish and transfer the noodle mixture into it, spreading it out evenly. Sprinkle the remaining 1/2 cup of cheddar cheese over the top for that unmistakable Cheesy Chicken Noodle Casserole finish.
Step 6: Add the Crunchy Topping
In a small bowl, mix your crushed butter crackers or breadcrumbs with the melted butter until every crumb is coated. Sprinkle this mixture evenly over the casserole for a satisfying, golden crust that contrasts beautifully with the creamy filling.
Step 7: Bake and Serve
Bake the casserole uncovered in a preheated 375°F oven for 25 to 30 minutes, until the top is bubbly and golden brown. Let it rest for about 5 minutes before serving—this helps the casserole set up, making it easier to slice and serve those perfect, cheesy squares.
How to Serve Cheesy Chicken Noodle Casserole
Garnishes
A sprinkle of fresh chopped parsley or chives brightens up the dish and adds a pop of color. If you like a little heat, a pinch of red pepper flakes works wonders. For extra decadence, a dusting of grated Parmesan over the top just before serving is hard to resist.
Side Dishes
Cheesy Chicken Noodle Casserole pairs beautifully with a crisp green salad or some simple roasted vegetables to balance out the richness. Warm dinner rolls or garlic bread are always welcome for soaking up any extra creamy sauce left on your plate.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins or mini casserole dishes—perfect for dinner parties or meal prepping. You can also scoop the filling into hollowed-out bell peppers and bake for a colorful, veggie-packed variation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Chicken Noodle Casserole keeps wonderfully in the refrigerator. Simply cover the baking dish with foil or transfer portions to airtight containers, and they’ll stay fresh for up to 3 days. The flavors meld even more overnight, making leftovers extra delicious.
Freezing
To freeze, assemble the casserole up to the point of baking but hold off on the crunchy topping. Wrap tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, add the buttery topping, and bake as directed—just add an extra 10-15 minutes to the bake time.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil, until warmed through (about 20 minutes). For a quick fix, individual portions can also be reheated in the microwave. If the casserole seems a bit dry after chilling, stir in a splash of milk before reheating to revive that creamy texture.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles are classic in Cheesy Chicken Noodle Casserole, rotini, penne, or even shells make excellent substitutes. Just be sure to cook them al dente so they don’t get too soft in the oven.
Is there a way to make this casserole gluten-free?
Yes, simply swap the egg noodles for your favorite gluten-free pasta and use a gluten-free cream of chicken soup. Also, make sure your cracker or breadcrumb topping is gluten-free for a dish everyone can enjoy.
Can I add extra vegetables?
Go for it! Diced bell peppers, sautéed mushrooms, or chopped broccoli are all fantastic additions. Feel free to get creative and use up whatever veggies you have on hand.
Can I make Cheesy Chicken Noodle Casserole ahead of time?
Definitely. You can assemble the casserole (minus the topping), cover, and refrigerate up to a day in advance. Add the buttery cracker topping right before baking for the freshest crunch.
What’s the best cheese to use?
Sharp cheddar is the traditional choice for its bold flavor and meltability, but feel free to experiment with Monterey Jack, Colby, or even a blend for a different cheesy twist.
Final Thoughts
Whether you’re feeding a hungry family or looking for an easy, crowd-pleasing dish, Cheesy Chicken Noodle Casserole is guaranteed to deliver smiles around the table. Give it a try and watch it disappear—there’s just something about all that cheesy goodness baked into one cozy casserole that no one can resist!
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Cheesy Chicken Noodle Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cheesy Chicken Noodle Casserole is a comforting and easy-to-make family dinner that combines tender egg noodles, shredded chicken, and a creamy cheese sauce, topped with a crispy buttery cracker crust. Perfect for weeknight meals or meal prep, it’s packed with savory flavors and a satisfying texture that everyone will love.
Ingredients
Pasta and Chicken
- 12 oz egg noodles
- 2 cups cooked and shredded chicken breast
Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Cheese
- 1 cup frozen peas and carrots (thawed)
- 1 1/2 cups shredded cheddar cheese (divided)
Topping
- 1/2 cup crushed butter crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook the noodles: Boil the egg noodles according to the package instructions until they are al dente. Drain well to avoid soggy casserole.
- Prepare the sauce: In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
- Combine the filling: Stir the shredded chicken, 1 cup of cheddar cheese, and thawed peas and carrots into the sauce mixture. Then gently fold in the cooked noodles, mixing carefully to keep the noodles intact.
- Assemble the casserole: Pour the noodle and chicken mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Prepare the topping: In a small bowl, mix the crushed butter crackers or breadcrumbs with melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the cheese layer to create a crispy topping.
- Bake: Place the casserole in the oven and bake uncovered for 25 to 30 minutes, or until the dish is bubbling and the topping is golden brown.
- Rest and serve: Allow the casserole to rest for 5 minutes after baking to set. Serve warm and enjoy!
Notes
- For convenience, use rotisserie or pre-cooked chicken.
- Add sautéed mushrooms, broccoli, or diced bell peppers for extra vegetables and nutrition.
- This casserole freezes well—assemble it ahead of time and bake from frozen, adding 15 extra minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg
