Chicken Noodle Casserole is a comfort food family dinner with egg noodles, chicken breast, and veggies in a creamy sauce, topped with buttery crackers! Ready with just 15 minutes of prep, then the oven takes over.
Love creamy chicken dishes? Try my BEST Creamy Chicken Noodle Soup Recipe, this Creamy Chicken Casserole or this Chicken Pot Pie Casserole!
This Chicken Noodle Casserole is the dinner I make when I want something cozy and familiar that everyone actually eats.
It’s got tender egg noodles, peas and carrots, and juicy bites of chicken baked in a rich cream sauce, then finished with a buttery cracker topping that gets crisp in the oven!
It’s also a smart weeknight option because the prep is quick and the ingredients are easy to keep around. If you’ve got leftover baked chicken, roast chicken, or even leftover turkey, you’re already halfway there!
What others are saying:
“My husband doesn’t usually like pasta recipes outside of lasagna (ie, mac and cheese, spaghetti, etc) but loved, loved, lovveed this recipe. He must have said 5 times during his meal ‘mmm good’, ‘this is so good’, etc. I loved that it didn’t require cream of chicken / mushroom soups, as I don’t always have it in the house but I can always make a bechamel sauce. I added some marble cheese under the cracker crumbs. I’ve printed the recipe off and it’s going into our rotation. Thank you, it was bliss!” Cindy
Easy Chicken Noodle Casserole ingredients:
- Saltines or Ritz crackers: Use whichever you like. If you want a more buttery topping, Ritz usually gives you that!
- Egg noodles: Any pasta shape works here, so use what you’ve got. I still like egg noodles for the classic casserole feel.
- Unsalted butter: If you only have salted butter, reduce the added salt and season the sauce to taste at the end.
- Garlic: Fresh minced is great, but jarred minced garlic works fine.
- Italian seasoning: If you don’t have it, swap in a mix of dried oregano and basil, or use what you like.
- All-purpose flour: If you need a gluten-free option, use a 1:1 gluten-free flour blend!
- Low-sodium chicken broth: If your broth is salted, reduce the added salt and adjust after the sauce thickens.
- Heavy whipping cream: You can swap the cream for evaporated milk or lighter cream if you prefer.
- Frozen peas and carrots: Any frozen vegetable blend works. Keep the veggies frozen when you add them!
- Cooked, chopped chicken: This recipe is great for using leftover Shredded Chicken, Crockpot Shredded Chicken or Baked Chicken Thighs, or store-bought rotisserie chicken!
How to make Chicken Noodle Casserole:
This Chicken Noodle Casserole is quick to prep and the oven does the rest! Scroll down to the recipe card for full ingredient amounts and instructions.
- Melt butter, then cook the garlic and seasonings briefly.
- Stir in flour, then whisk in broth.
- Add cream and simmer until thickened.
- Cook noodles until al dente.
- Combine everything in the baking dish.
- Top with the crumb mixture and bake.
Tips for the best Chicken Noodle Casserole:
- Rinse the noodles: Cold rinsing stops the cooking, so the noodles don’t end up soft after baking.
- Don’t overcook the noodles: Make sure to cook the noodles 1 minute under the cooking time. They will continue cooking in the oven, and we don’t want overcooked, mushy noodles!
- Keep the topping crisp: Sprinkle the cracker topping on right before baking, so it stays crunchy and doesn’t soften in the fridge.
How to store leftovers:
Leftovers keep in the fridge for up to 4 days in an airtight container!
Reheat in the microwave or oven until hot. If it looks a little thick, add a small splash of milk before reheating to loosen it up.
Serving suggestions:
You don’t really need anything else for this Chicken Noodle Casserole to be a complete meal, but it is delicious with a side of Garlic Bread or Roasted Veggies!
For an extra dose of veggies we love to serve it with Roasted Green Beans or Air Fryer Broccoli and one of Mom’s Homemade Buns!
Chicken Noodle Casserole
written by Ashley Fehr
Ingredients
- 3 cups dry egg noodles, (5½ oz or 156g)
- ¼ cup plus 1 tablespoon unsalted butter, (divided)
- 2 cloves garlic, (finely minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¾ cup heavy whipping cream
- 2 cups frozen peas and carrots
- 2 cups cooked, chopped chicken
- 18 saltine or Ritz crackers
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13″ baking dish.
- In a large pot of salted water, cook the noodles according to the package directions, undercooking by 1 minute. Drain the pasta and rinse under cold water.
- Meanwhile, in a large saucepan over medium heat, melt ¼ cup of the butter.
- Add the garlic, Italian seasoning, salt, onion powder, and pepper and cook for 1 minute.
- Stir in the flour, until no white remains.
- Whisk in the broth and cream and cook for 3 to 4 minutes, until thickened. Taste and adjust seasonings as desired.
- In the prepared baking dish, combine the noodles, sauce, peas and carrots, and chicken.
- In a medium zip-top bag, crush the crackers and place them into a bowl.
- In the microwave, melt the remaining 1 tablespoon butter. Stir the butter into the crackers and sprinkle over the top of the casserole.
- Bake for 20 minutes or until bubbly. Serve.
Video
Notes
- You can swap the cream for evaporated milk or lighter cream.
- You can swap the frozen peas and carrots for other frozen vegetables, or add in more!
- You can swap the cooked chicken for another cooked meat (try bacon, ground beef or smoked sausages). You can also leave it out and use vegetable broth for a vegetarian meal.
- Any size and shape of pasta will work great in this recipe.
- taste the sauce before pouring over the noodles to ensure it is seasoned to your liking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Make it cheesy: Sprinkle shredded cheese over the top before adding the cracker topping, or stir some into the sauce.
- Swap the veggies: Use mixed vegetables, corn, green beans, broccoli, or whatever your family likes.
- Swap the meat: Try cooked bacon, smoked sausage, ground beef, or leftover turkey!
- Vegetarian option: Skip the chicken and use vegetable broth, then add extra veggies.
Cindy F says
My husband doesn’t usually like pasta recipes outside of lasagna (ie, mac and cheese, spaghetti, etc) but loved, loved, lovveed this recipe. He must have said 5 times during his meal ‘mmm good’, ‘this is so good’, etc. I loved that it didn’t require cream of chicken / mushroom soups, as I don’t always have it in the house but I can always make a bechamel sauce. I added some marble cheese under the cracker crumbs. I’ve printed the recipe off and it’s going into our rotation. Thank you, it was bliss!
Ashley Fehr says
Thank you so much Cindy! I’m so glad!
Marie says
Loved it! I’ve made it a few times now, for ourselves and to give away to new moms. Always great reviews.
Ashley Fehr says
Thanks Marie!
Katherine Binder says
Recipe was bland. Needs more umph.!
Ashley Fehr says
Hi Katherine! If you complete step 5, this shouldn’t be an issue 🙂
Allison says
Loved how easy this was & the kids ate it up. I added a layer or shredded cheddar onto the casserole before topping with crackers. Totally going into our rotation!!
Ashley Fehr says
I love that idea!
Stewball says
Is chopped chicken ground or cut into little pieces?
Irene says
Made this recipe last night and it was delicious!! Followed the recipe exactly with a couple of changes. 1. Added 2 teaspoons of crushed garlic(we like garlic) . 2. Used an entire sleeve of Ritz and upped the butter for the Ritz to 3 Tbsp.
As my husband would say… “This is a keeper”!!
The Recipe Rebel says
Great to hear! Thank you!
Meinsje says
Very good. The teenagers in my family loved it. I added some dried parsley and poultry seasoning to the sauce. Also added a big handful of shredded mozzarella. Used the whole bag of noodles and extra chicken. Very easy family meal!
The Recipe Rebel says
I’m sorry to hear the recipe wasn’t to your taste, Meinsje. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
Lauri J. says
Am I misreading it? She said it was very good and the teenagers in her family loved it?
Hello says
Not very tasty. Bland. Definitely would not make again. Also, I used frozen peas and carrots and had to cook it for 20 minutes longer than the instructions so the carrots were soft (but still al dente).
Donna says
I made this after seeing it on IG this week.
Yo me the sauce was very good. I agree that it needed at least another 1/4 cup of sauce. I used everything as written.
The noodles in my opinion needed to be salted as when it’s all put together and cooked it didn’t have enough salt.
It did have flavor but there again it’s to on personal taste and that where you are right to test the sauce after cooking.
Other than that I had the frozen baby carrots and I did cook separate for a minute to at least soften enough for me to cut into smaller pieces. I used broccoli in place of the peas.
Thanks for this recipe. Next time I will make my personal season of the salt additions.
The Recipe Rebel says
Hi Donna! Glad you enjoyed the recipe! Yes, when it comes to salt that is definitely a personal preference!
Elena says
Gonna do it with tuna
JB says
Very yummy indeed. Only thing…I used a full package of egg noodles. Seems most people would. So next time I need to make more sauce. Wondering if you could provide adjusted measurements for sauce to match full bag of egg noodles. Thank you.
The Recipe Rebel says
Hi JB! So glad you enjoyed the recipe! Thank you for this kind review!
Jessi says
Tried this today and it was a huge hit!! I used rotisserie chicken, mixed frozen veggies, and some extra crackers on top. My picky 9 year old had THIRDS for dinner! Definitely hanging on to this recipe.
The Recipe Rebel says
Hi Jessi! So glad you enjoyed the recipe! Thank you for this kind review!
Alyssa says
I don’t see chicken in the ingredient list? Did I miss it?
The Recipe Rebel says
Hi Alyssa! Yes, it’s the third one from the bottom of the list. It says 2 cups cooked, chopped chicken. Enjoy!
Dolores says
I was looking at the recipe and nowhere did it say chicken. I am addid abit.
The Recipe Rebel says
Hi Dolores! I’m so confused because I see it on my end. It’s the 12th ingredient on the list right above the Ritz crackers. Could you please check again?
Susan Vanden Hull says
This recipe is on my favorite list. Very easy to assemble. I like it since it doesn’t have cream soups in it.
The Recipe Rebel says
Hi Susan! So glad you enjoyed the recipe! Thank you for this kind review!
Sheryl Bowen says
Great recipe! Didn’t have frozen peas and carrots so used frozen vegetable medley and it was hit for dinner. Family favorite already!
The Recipe Rebel says
Hi Sheryl! So glad you enjoyed the recipe! Thank you for this kind review!