Creamy Chicken Noodle Casserole is pure cozy, old-school comfort food in a 9×13 pan. It takes everything you love about a big bowl of chicken noodle soup—the tender chicken, soft egg noodles, veggies, and silky broth—and bakes it into a rich, ultra-creamy casserole with a golden, bubbly top. This is the kind of family-friendly dinner you can toss together with pantry staples, rotisserie chicken, and a bag of frozen vegetables, then pull out of the oven when everyone’s hungry and ready for something warm and filling.
This casserole is also built for real life. You can prep it ahead, use leftover chicken or turkey, adjust the veggies to whatever you have on hand, and even freeze it unbaked for a future busy night. It’s mild and nostalgic enough for picky eaters, but you can easily bump up the flavor with extra herbs, garlic, or cheese if your crowd loves a stronger punch. Whether you’re cooking for a weeknight, dropping off a meal to a friend, or filling up the table on a chilly weekend, this Creamy Chicken Noodle Casserole delivers that “home” feeling with very little effort.
Equipment
- 9×13-inch baking dish
- Large pot (for boiling noodles)
- Large mixing bowl
- Colander
- Measuring cups and spoons
- Wooden spoon or spatula
- Foil (optional, for covering)
Ingredients
- 12 ounces egg noodles
- 3–4 cups cooked chicken, shredded or chopped
- 2 cans (10.5 ounces each) cream of chicken soup
- 1 cup sour cream
- 1 cup milk
- 1½–2 cups shredded cheddar cheese
- 2 cups frozen peas and carrots (or mixed vegetables)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or Italian seasoning (optional)
- Salt and black pepper, to taste
- 1 cup crushed buttery crackers or seasoned bread crumbs
- ¼ cup butter, melted
Instructions
Start by getting your base ready. Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until just al dente; you want them tender but still with a little bite, since they’ll cook more in the oven.
Drain them well in a colander and set aside while you mix the creamy filling. While the water is heating and the noodles are cooking, you can also prep the rest of your ingredients: chop or shred the cooked chicken, measure out the vegetables, and shred the cheese if you’re using a block instead of pre-shredded.
In a large mixing bowl, combine the cream of chicken soup, sour cream, and milk, stirring until smooth and well blended. This trio is what gives the casserole its luscious, creamy texture without having to build a sauce from scratch on the stove.
Stir in the garlic powder, onion powder, and dried thyme or Italian seasoning if you’re using it. Taste a tiny bit of the sauce at this point and add salt and pepper to your liking; keep in mind that the soup and cheese already bring some saltiness, so you may not need much. Once the sauce tastes good on its own, fold in the shredded cheddar cheese until it’s evenly distributed through the mixture.
Next, stir in the cooked chicken and frozen vegetables, tossing to coat them in the creamy sauce. The residual chill from the veggies will help cool the mixture down a bit before you add the noodles, which keeps the pasta from getting too soft too fast. Finally, add the drained egg noodles to the bowl and gently fold everything together.
Take your time and use a light hand so you don’t break the noodles into pieces; you just want every strand and chunk of chicken to be coated in the sauce, with veggies tucked throughout. If the mixture looks a little thick and stodgy, you can loosen it with an extra splash of milk—this casserole should look creamy and a bit saucy before it goes into the oven.
Lightly grease your 9×13-inch baking dish, then pour the noodle mixture into it and spread it into an even layer, making sure the chicken and veggies are fairly evenly distributed. In a small bowl, combine the crushed buttery crackers or bread crumbs with the melted butter, stirring until all the crumbs are evenly moistened.
Sprinkle this mixture over the top of the casserole in an even layer; this will bake up into a crisp, golden crust that contrasts beautifully with the soft, creamy noodles underneath. At this point, you can either bake right away or cover and refrigerate the dish if you’re making it ahead.
When you’re ready to bake, preheat your oven to 350°F (175°C). If the casserole has been chilled, it’s a good idea to let it sit on the counter while the oven heats so it doesn’t go in icy cold; you can also tent it with foil for the first part of baking to make sure it heats through before the topping gets too dark.
Place the dish in the oven and bake, uncovered, for about 30–35 minutes, or until the casserole is hot and bubbling around the edges and the crumb topping is golden brown. If you’re baking from cold, you may need to add an extra 10 minutes or so, checking in the center to make sure it’s piping hot.
Once it’s done, remove the casserole from the oven and let it rest on the counter for about 5–10 minutes. This short rest helps the sauce thicken slightly and makes it easier to scoop clean portions without everything sliding apart.
Scoop generous spoonfuls into bowls or onto plates, making sure each serving gets some of the crisp topping, creamy noodles, and plenty of chicken and veggies. It’s ready to serve as soon as it’s cool enough to eat comfortably, and it will stay warm and comforting on the table for a good while if people are coming back for seconds.
Tips & Variations
This casserole is very forgiving, which makes it perfect for using up leftovers and working with whatever you have in your fridge or pantry. Rotisserie chicken is a huge time saver here and adds a nice roasted flavor, but any cooked chicken works—grilled, baked, poached, or even leftover holiday turkey.
If you prefer dark meat, you can use mostly thighs for extra richness; if you like it leaner, stick with chicken breast. You can also adjust the noodle amount a little; using slightly fewer noodles will give you a creamier, saucier casserole, while slightly more will make it heartier and more pasta-forward.
The veggie mix is flexible too. Frozen peas and carrots are classic, but mixed vegetables, broccoli florets, corn, or green beans work just as well. If you want some extra flavor and texture, you can sauté fresh onions, celery, or mushrooms in a bit of butter and fold those into the mixture in place of, or in addition to, the frozen veggies.
Adding a handful of fresh chopped parsley or a squeeze of lemon right before serving can brighten the flavors and cut through the richness a bit if you find creamy casseroles too heavy.
You can also play with the cheeses and seasonings to steer the flavor profile. Cheddar gives you that familiar, homey taste, but mixing in some mozzarella, Monterey Jack, or even a bit of Parmesan on top can change things up.
If your family loves stronger flavors, a pinch of smoked paprika, extra garlic powder, or a sprinkle of poultry seasoning in the sauce can make the casserole taste a little more complex. For a slightly tangier, more “million dollar” style version, you can swap half the sour cream for softened cream cheese, which makes the sauce extra thick and luxurious.
If you’re looking to lighten things up a touch, you can use reduced-fat sour cream and a bit less cheese, or replace some of the milk with chicken broth.
You can also cut down slightly on the noodle amount and add extra vegetables in their place to get more produce into each serving without sacrificing the overall comfort factor. For a bit of crunch without crackers, try a topping made from panko tossed in olive oil, or even crushed cornflakes for an old-school vibe.
Serving & Storage
Creamy Chicken Noodle Casserole is a complete meal in one pan, but it pairs really nicely with a few simple sides. A crisp green salad with a tangy vinaigrette helps balance the richness and adds freshness to the plate.
Steamed or roasted vegetables like green beans, broccoli, or Brussels sprouts are also great alongside and give you an easy way to stretch the meal for a crowd. Warm rolls, biscuits, or even garlic bread are optional but very welcome if you’re feeding carb-lovers who like to swipe up every bit of sauce.
Leftovers reheat beautifully and make fantastic next-day lunches. Once the casserole has cooled to room temperature, cover the dish tightly with foil or transfer portions to airtight containers and refrigerate for up to three or four days.
To reheat a large portion in the baking dish, cover with foil and warm in a 325°F (165°C) oven until hot all the way through. If the noodles seem to have absorbed a lot of the sauce and look a bit dry, you can stir in a splash of milk or cream around the edges before reheating to loosen things up. Individual servings can be reheated in the microwave in short intervals, stirring halfway through to make sure they heat evenly.
This casserole also freezes well, making it a great candidate for stocking your freezer or delivering to friends. For best results, assemble it right up to the point of adding the crumb topping, then cover tightly with a layer of plastic wrap and then foil and freeze for up to two or three months.
When you’re ready to bake, thaw it in the refrigerator overnight, remove the plastic, add the buttered crumbs on top, and bake as directed, adding extra time as needed until the center is hot and bubbly. You can freeze baked leftovers too: portion them into containers, freeze, and then reheat gently in the oven or microwave, keeping in mind the noodles will be a little softer but still comforting and satisfying.
