A cozy, creamy chicken noodle casserole is exactly what I reach for when I want an easy, family-friendly dinner that delivers warm, bubbly comfort with minimal fuss. Tender egg noodles, juicy shredded chicken, and a rich, velvety sauce bake under a golden cheesy topping with a buttery cracker crunch—pure weeknight happiness.

Classic Chicken Noodle Casserole

Why You’ll Love This Recipe

I keep the ingredients simple and affordable, so I can get dinner on the table without a big grocery run.
I mix everything in one bowl and bake in one dish, which means I clean up fast.
I get creamy sauce, tender noodles, and a crisp, buttery topping—textures I crave in every bite.
I can swap in rotisserie chicken, frozen veggies, or different cheeses to match what I have.
I make it ahead, refrigerate, or freeze, and it reheats like a dream for leftovers.

ingredients

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

12 oz egg noodles
2 cups cooked chicken, shredded
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 1/2 cups shredded cheddar cheese, divided
1/2 cup frozen peas
1/2 cup diced carrots (cooked or canned)
1/4 cup finely chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crushed butter crackers or breadcrumbs
2 tablespoons melted butter
Chopped parsley for garnish (optional)

directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
I cook the egg noodles to al dente according to the package, then drain.
In a large bowl, I whisk together the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper.
I fold in the cooked noodles, shredded chicken, peas, carrots, onion, and 1 cup of the cheese until evenly coated.
I spread the mixture into the prepared dish.
I sprinkle the remaining 1/2 cup cheese over the top.
I stir the crushed crackers (or breadcrumbs) with the melted butter and scatter the mixture evenly over the casserole.
I bake uncovered for 25–30 minutes, until the top is golden and the edges are bubbly.
I finish with chopped parsley before serving, if I’m feeling fancy.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Tex-Mex: I add diced green chilies, corn, and a pinch of taco seasoning, then use pepper jack on top.
Italian-Inspired: I swap some of the dairy for a few spoonfuls of marinara or Alfredo and finish with mozzarella and Italian herbs.
Extra Veggie: I double the peas and carrots and toss in mushrooms or spinach for more color and fiber.
Lightened-Up: I use light sour cream, low-fat milk, and whole-wheat egg noodles, and I go easy on the cracker topping.
Crunch Swap: I trade butter crackers for panko, crushed cornflakes, or even French-fried onions.

storage/reheating

Refrigerate: I store leftovers in an airtight container for 3–4 days.
Reheat (oven): I cover and warm at 350°F (175°C) for 15–20 minutes, uncovering for the last few minutes to re-crisp the topping.
Reheat (microwave): I heat single portions in 60–90 second bursts, stirring once so it heats evenly.
Freeze: I wrap tightly (unbaked or baked and cooled) and freeze up to 3 months. When ready, I thaw in the fridge overnight, then bake at 350°F until hot and bubbly.

FAQs

Can I use rotisserie chicken?

I do it all the time. I pull the meat from a store-bought rotisserie chicken and shred it—it’s a fast, flavorful shortcut.

Can I make this ahead?

I assemble the casserole, cover it, and refrigerate up to 24 hours. When I’m ready to bake, I set it on the counter while the oven preheats and add a few extra minutes if it’s still cold.

What noodles work best?

I love wide egg noodles for the classic texture, but I’ve also used medium egg noodles or even rotini in a pinch—just keep them al dente so they don’t get mushy.

Can I skip the canned soup?

I sometimes make a quick substitute by whisking 1 1/4 cups chicken broth with 2–3 tablespoons flour and 1/2 cup milk, simmering until thick, then seasoning to taste. It gives me a creamy base without the can.

How do I keep the topping crisp when reheating?

I reheat covered until hot, then uncover for the last 3–5 minutes or run it under the broiler briefly, watching closely so it doesn’t burn.

Conclusion

I come back to this classic chicken noodle casserole whenever I want maximum comfort with minimum effort. It’s creamy, crowd-pleasing, and endlessly adaptable, and it fits weeknights, potlucks, and meal prep perfectly. Once it’s in the oven, I can relax, knowing a golden, bubbly, delicious dinner is moments away.