This Chicken Noodle Casserole is classic comfort food ready with just 15 minutes of prep! Tender egg noodles, veggies, and juicy bites of chicken baked in a rich cream sauce.
Ingredients:
- Egg Noodles: egg noodles are a classic, but feel free to use whatever noodles you prefer.
- Butter: use unsalted butter as the base for the cream sauce. If you only have salted butter, you may want to reduce the added salt.
- Garlic: freshly minced garlic adds so much delicious flavor.
- Seasonings: a simple blend of Italian seasoning, salt, onion powder, and black pepper takes the cream sauce to the next level.
- All-Purpose Flour: helps to thicken the sauce.
- Chicken Broth: I like to use low sodium chicken broth. If you use regular, you will likely want to lessen the amount of salt you add yourself.
- Heavy Cream: evaporated milk or a lighter cream will work too, but it won’t be quite as rich.
- Veggies: I use a combination of frozen peas and frozen carrots. No need to cook them first! Feel free to experiment with your favorite frozen veggie blend.
- Chicken: use cooked, chopped chicken.
- Crackers and Melted Butter: melted butter and crushed saltines or Ritz crackers creates a delicious crunchy topping.
How to Make Chicken Noodle Casserole
- Cook the noodles: Cook the egg noodles al dente according to package instructions, then drain and rinse with cold water to stop the cooking process.
- Make the sauce: In a skillet, melt butter and add in garlic, Italian seasoning, salt, onion powder, and pepper. Cook for a minute, then stir in flour, broth, and cream. Cook until thickened.
- Assemble the casserole: In a greased baking dish, combine noodles, sauce, frozen veggies, and cooked chicken. In a bowl, mix together crushed crackers and melted butter, then sprinkle that on top of the casserole.
- Bake: Bake at 350ºF until bubbly, then cool for a few minutes and dig in.
Chicken Noodle Casserole FAQs
Can I make Chicken Noodle Casserole ahead of time?
Yes! To make your chicken casserole ahead of time, assemble as directed, but leave off the topping and don’t bake. Instead, cover and store in the fridge for up to 2 days or wrap tightly and store in the freezer for up to 3 months. When you’re ready to bake, thaw if frozen, then add the topping and bake.
How to store:
Baked Chicken Noodle Casserole will last in an airtight container in the fridge for up to 4 days. To reheat, warm on the stove or in the microwave with a splash of milk.
Can I freeze it?
Absolutely! This casserole freezes great. Just be sure to undercook the noodles by a minute or two since they will soften in the freezer. I recommend thawing overnight in the fridge before baking so that it cooks more evenly.
Tips and Notes
- Use cooked chicken! Don’t forget to use cooked chicken in the casserole. That can be chicken you cook just before, leftover Shredded Chicken, Baked Chicken Breast or Baked Chicken Thighs, or store-bought rotisserie chicken. This also works great with leftover cooked turkey!
- Cook the noodles al dente. Whatever noodles you use, make sure you cook them al dente according to package instructions. They will continue cooking in the oven, and we don’t want overcooked, mushy noodles.
- Rinse the noodles right away. Once the noodles are cooked, drain them and rinse them immediately with cold water to stop the cooking process.
- Taste test. I recommend tasting the sauce before pouring it over the noodles to make sure that it’s seasoned to your liking.
Chicken Noodle Casserole
This Chicken Noodle Casserole is a classic comfort food ready with just 15 minutes of prep! Tender egg noodles, veggies, and juicy bites of chicken baked in a rich cream sauce.
Servings: 6
Calories: 461kcal
Ingredients
- 3 cups uncooked egg noodles (190 grams)
- 1/4 cup unsalted butter
- 2 cloves garlic (minced)
- 1.5 tsp italian seasoning
- .5 tsp salt
- .25 tsp onion powder
- .25 tsp black pepper
- .25 cups sodium all purpose flower
- 2 cups low sodium chicken broth
- .75 cups heavy cream
- 2 cups frozen peas and carrots
- 2 cups cooked, chopped chicken or shredded
- 60 grams ritz crackers (about 18 crackers)
- 1 tbsp unsalted butter melted
Instructions
- Cook noodles according to package directions in well-salted water, undercooking by 1 minute. Drain and rinse under cold water to stop the cooking process.
- Meanwhile, make your sauce. In a large skillet over medium heat, melt your butter.
- Add garlic, Italian seasoning, salt, onion powder and pepper and cook 1 minute.
- Stir in flour until no white remains.
- Whisk in broth and cream and cook until thickened, about 3-4 minutes. Taste and adjust seasonings as desired.
- In a large, greased baking dish (9×13"), combine cooked egg noodles, sauce, frozen peas and carrots and cooked chicken.
- Crush crackers in a medium zip top bag. Stir in 1 tablespoon butter and sprinkle over the top of the casserole.
- Bake at 350 degrees F for 20 minutes or until bubbly (to prep ahead, simply prepare up to the point of the crackers and top with crackers just before baking).
Notes
Substitutions:
- 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.