Chicken Noodle Casserole Recipe
There’s nothing quite like a classic Chicken Noodle Casserole when you need an easy, comforting meal. Tender egg noodles, juicy chicken, and a creamy homemade sauce come together in one dish that’s baked to golden, bubbly perfection. It’s simple, hearty, and guaranteed to please everyone at the table. Just the kind of meal that makes a weeknight feel a little more special.
This Chicken Noodle Casserole is perfect for serving to company or for Sunday dinner. It’s topped with a thin layer of crushed, buttery Ritz Crackers, and there’s no can of soup anywhere in sight. There’s nothing like a good cheesy casserole to satisfy your comfort food craving.
Why You Will Like This Casserole
- It’s made with a homemade cream sauce. No need for cream of chicken soup.
- It’s a shortcut-friendly recipe. Pressed for time? Use leftover chicken from that store-bought rotisserie chicken you got at Costco or Sam’s.
- It’s a one-dish meal. Fresh and frozen veggies are baked right in.
- You can make it ahead. Assemble it the day before and bake it when company arrives.
Casserole Ingredients
For this ultimate comfort food casserole, you need the following:
- 12 ounces wide egg noodles
- 1 ½ teaspoons table salt, plus 1 tablespoon for cooking the noodles
- 3 tablespoons unsalted butter, divided
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 1 yellow onion, chopped fine
- 3 tablespoons all-purpose flour
- 2 ½ cups half-and-half
- 2 ½ cups chicken broth
- 1 pound boneless, skinless chicken breasts, trimmed and halved lengthwise
- 4 ounces deli American cheese, chopped coarse
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1 ½ cups frozen peas
- 1 ¼ teaspoons ground black pepper
- 25 Ritz Crackers, crushed coarse
Equipment
- 9×13-inch baking dish
- Dutch oven
- Colander
How To Make Chicken Noodle Casserole
Before you start: Spritz a 9×13-inch baking dish with cooking spray. Adjust the oven rack to the upper-middle position and heat the oven to 425°F.
- Cook the noodles. Bring 4 quarts of water to a boil in a Dutch oven. Add the egg noodles and 1 tablespoon of salt and cook, stirring often, until just al dente, about 3 minutes.
Rinse them twice. Drain the noodles and rinse with cold water until cool, about 3 minutes. Drain, rinse again for about 2 minutes, then drain one last time and set aside. (Yes, you really do rinse twice. It stops the cooking so the noodles don’t turn mushy in the oven.)
- Soften the vegetables. Melt 1 tablespoon of butter in the now-empty pot over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and set aside.
Start the creamy sauce. Melt the remaining 2 tablespoons of butter in the same pot over medium heat. Add the flour and cook, whisking constantly, for 1 minute.
Add the liquids. Slowly whisk in the half-and-half and chicken broth, scraping up any browned bits and smoothing out any lumps, and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5 minutes.
Poach the chicken. Add the chicken breasts and cook until they are no longer pink and reach 165°F, 8 to 10 minutes.
- Shred the chicken. Take the pot off the heat and transfer the chicken to a plate. Let it cool slightly, then shred it with 2 forks into bite-size pieces.
Make it cheesy. Whisk both cheeses into the sauce until smooth. Stir in the peas, black pepper, 1 ½ teaspoons salt, and the bell pepper mixture. Add the noodles, then the shredded chicken.
- Top and bake. Transfer the mixture to the prepared baking dish and sprinkle the crushed crackers over the top. Bake until golden brown and bubbling, about 15 minutes. Let the casserole cool on a wire rack for 10 minutes before serving.
Pro Tip: Pull the noodles at 3 minutes even if they seem underdone. They finish cooking in the sauce and the oven, and that’s the secret to noodles that hold their shape.
If creamy casseroles are your kind of comfort food, you’ll love a few more of my family favorites. Try my Chicken and Rice Casserole, cozy Chicken Pot Pie with Homemade Crust, or flavorful Southwest Chicken and Potato Casserole. Each one is hearty, delicious, and perfect for weeknight dinners.
Chicken Noodle Casserole
Ingredients
Equipment
Method
- Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes. Drain noodles and rinse with cold water until cool, about 3 minutes. Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.
- Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to a bowl and set aside. Melt remaining 2 Tablespoons butter in again-empty pot over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in half-and-half and broth, scraping up any browned bits and smoothing out any lumps, and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Add chicken and cook until no longer pink, 8 to 10 minutes.
- Adjust oven rack to upper-middle position and heat oven to 425°F. Off heat, transfer chicken to plate. Let chicken cool slightly, then shred with 2 forks into bite-size pieces. Whisk cheese into sauce until smooth. Stir peas, pepper, salt, noodles, bell pepper mixture, and shredded chicken into cheese sauce.
- Transfer mixture to 13 by 9-inch baking dish (or similar size casserole dish) and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes before serving.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Substitutions
If you are in a pinch, you can still make this recipe with a few swaps.
- Frozen peas: Use an equal amount of frozen mixed vegetables.
- Chicken breasts: Use about 3 cups of shredded rotisserie or leftover chicken. Simmer the sauce for the full 5 minutes, skip the poaching step, and stir the chicken in with the noodles. Need more ideas for that rotisserie bird? Here are 25 meals using pre-cooked shredded chicken.
- American cheese: Velveeta melts just as smoothly.
- Sharp cheddar: Monterey Jack gives a milder, extra-melty casserole.
- Ritz Crackers: Toss ¾ cup panko breadcrumbs with 2 tablespoons melted butter for a crunchier topping.
How To Make The Casserole Ahead
If you want to save time on the day you serve this dish, you can assemble it the day before. Just leave out the peas and don’t add the cracker topping. Cover and refrigerate the casserole for up to 1 day.
To serve, cover the dish tightly with greased aluminum foil and bake in a 400°F oven until hot throughout, about 45 minutes. Uncover, stir in the peas, and top with the crushed crackers. Bake until the topping is crisp and golden, about 10 minutes more.
Storing and Reheating Leftovers
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Oven: Add a splash of chicken broth or milk, cover with foil, and bake at 350°F until hot, 20 to 25 minutes. The extra liquid keeps the noodles from drying out.
- Microwave: Reheat single servings with a spoonful of broth, stirring halfway through.
- Freezer: Cream sauces can turn a little grainy once frozen, so this one is best enjoyed fresh or within 3 days. If you do freeze it, freeze it before adding the topping and use it within 2 months.
What To Serve With Chicken Noodle Casserole
This is a full meal on its own, but a pan of Southern buttermilk biscuits and a bowl of Instant Pot green beans turn it into a proper Sunday dinner.
FAQs
Can I use cream of chicken soup instead of the homemade sauce?
You can, but the homemade sauce is what makes this casserole special, and it only takes about 6 minutes. It’s richer and less salty than the canned stuff.
How do I keep the egg noodles from getting mushy?
Undercook them (about 3 minutes), then rinse them twice in cold water to stop the cooking. They’ll soak up sauce in the oven and come out tender, not soggy.
What’s the best cheese for chicken noodle casserole?
The combination of deli American cheese and sharp cheddar. American melts into a silky sauce that never turns greasy, and cheddar brings the flavor.
How long does chicken noodle casserole last?
Up to 3 days in the refrigerator in an airtight container.
Is chicken noodle casserole the same as tuna noodle casserole?
They’re close cousins. Both use egg noodles and a creamy sauce, but this one is built on chicken and cheese. If you love the tuna version, try my One Pot Creamy Tuna Noodle Dish.
The Chicken Bible
This recipe comes from America’s Test Kitchen’s The Chicken Bible: Say Goodbye To Boring Chicken With 500 Recipes For Easy Dinners, Braises, Wings, Stir-Fries, And So Much More. It’s the ultimate guide to cooking chicken, created by the experts we know and trust.
With over 500 recipes covering everything from quick weeknight meals to show-stopping roasts, this book truly lives up to its name. In fact, 181 recipes take 45 minutes or less—faster (and tastier) than heading out to eat! You’ll find every style of chicken dish imaginable, including salads, soups, casseroles, curries, and even air fryer and Instant Pot recipes.
The book also includes helpful tips on choosing, storing, and safely handling poultry, as well as step-by-step guides for breaking down a whole chicken. Some standout recipes include Southern-Style Stewed Chicken and Rice, Chicken Tikka Masala, King Ranch Casserole, Chicken Divan, and more.
Last Bite
Love this Chicken Noodle Casserole? Rate it (those stars help other hungry folks find it), pin it for later, or leave a comment below to tell me how it turned out. It’s one of those classic recipes you’ll want to keep in your regular dinner rotation!
