There’s something timeless and deeply comforting about a warm, creamy bowl of Chicken Noodle Casserole. It’s the kind of dish that wraps you in a hug, reminding you of family dinners, cozy weekends, and second helpings that taste even better than the first. With tender egg noodles, juicy chunks of chicken, a velvety sauce, and a golden, buttery topping, this casserole is everything a comfort food lover could dream of.
Whether you’re feeding a crowd, looking for a satisfying weeknight dinner, or just craving something nostalgic, this dish never disappoints. It’s simple to make, endlessly customizable, and the kind of meal that disappears from the table in record time. Ready to dive in?
Ingredients for this Chicken Noodle Casserole
- 3 cups cooked chicken breast, shredded or cubed
- 12 oz egg noodles, cooked al dente
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 cup chopped onion
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 1 cup crushed buttery crackers or panko breadcrumbs
- 2 tablespoons melted butter
Step-by-Step Instructions for Chicken Noodle Casserole
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
Step 2: Cook the Egg Noodles
Bring a large pot of salted water to a boil. Add the egg noodles and cook until just al dente, following the package instructions. Drain and set aside. You want the noodles slightly firm since they’ll finish cooking in the oven.
Step 3: Prepare the Creamy Base
In a large mixing bowl, whisk together the sour cream, cream of chicken soup, and milk until smooth. Add in the chopped onion, shredded cheese, garlic powder, salt, and pepper. Stir until everything is well combined.
Step 4: Add Chicken and Noodles
Gently fold the cooked chicken and drained noodles into the creamy mixture. Be sure everything is evenly coated with that rich, savory sauce.
Step 5: Assemble the Casserole
Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the top with crushed buttery crackers or panko breadcrumbs, then drizzle with the melted butter to help it crisp up beautifully.
Step 6: Bake to Perfection
Place the casserole in the oven and bake for 25–30 minutes, or until hot and bubbly with a golden brown topping.
Step 7: Serve and Enjoy
Let it cool slightly before serving. Garnish with fresh parsley if desired, and enjoy this comforting, creamy delight with your favorite side dish or salad.
Storage Instructions
Refrigeration:
Store any leftovers in an airtight container in the refrigerator. Chicken Noodle Casserole will stay fresh for up to 4 days. For best results, let it cool completely before transferring to the container.
Freezing:
This casserole freezes wonderfully! You can freeze it either before baking or after it’s cooked. If freezing before baking, assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
Reheating:
To reheat, cover the casserole with foil and warm it in a 350°F (175°C) oven for about 20–25 minutes, or until heated through. For smaller portions, the microwave works great—just heat in 30-second intervals until warm.
Estimated Nutrition (per serving)
- Calories: ~420
- Protein: 25g
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Sugar: 2g
- Fiber: 2g
- Sodium: 680mg
Note: Nutrition values are approximate and may vary based on ingredients used and portion size.
Frequently Asked Questions
1. Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken adds great flavor and saves time. Just shred it and mix it in.
2. What can I substitute for sour cream?
Plain Greek yogurt or even a blend of cream cheese and milk works well if you’re out of sour cream.
3. Is it okay to use canned chicken?
Yes, canned chicken is a handy alternative, especially for quick meals. Just be sure to drain it well.
4. Can I make this casserole ahead of time?
You can! Assemble the casserole a day in advance, cover, and refrigerate until you’re ready to bake.
5. How do I make this gluten-free?
Use gluten-free noodles and a gluten-free cream of chicken soup. Also, opt for gluten-free crackers or breadcrumbs for the topping.
6. Can I add vegetables to this dish?
Definitely. Peas, carrots, or broccoli are great additions. Just mix them in with the chicken and noodles.
7. What’s the best cheese to use?
Cheddar is classic, but you can mix in mozzarella, Monterey Jack, or even a bit of Parmesan for extra depth.
8. How can I make this dish lighter?
Use low-fat sour cream, reduced-fat cheese, and a light cream of chicken soup to cut down on calories.
Creamy Chicken Noodle Casserole: The Comfort Classic That Never Fails
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Craving something hearty, creamy, and utterly comforting? This Chicken Noodle Casserole is the ultimate easy dinner idea that brings together tender egg noodles, juicy chicken, and a rich, savory sauce all topped with a buttery, golden crunch. Whether you need a quick weeknight meal, cozy comfort food, or a satisfying dish to share at gatherings, this casserole delivers every single time. With its creamy texture, satisfying flavor, and nostalgic vibes, it’s perfect for anyone looking for food ideas that are both delicious and practical.
Ingredients
3 cups cooked chicken breast, shredded or cubed
12 oz egg noodles, cooked al dente
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1/2 cup chopped onion
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon chopped fresh parsley (optional)
1 cup crushed buttery crackers or panko breadcrumbs
2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Cook egg noodles in salted boiling water until al dente. Drain and set aside.
- In a large bowl, mix together sour cream, cream of chicken soup, and milk until smooth.
- Stir in chopped onion, cheddar cheese, garlic powder, black pepper, and salt.
- Fold in cooked chicken and drained noodles until evenly coated.
- Spread mixture into the prepared baking dish.
- Top with crushed crackers or panko, then drizzle with melted butter.
- Bake for 25–30 minutes until bubbly and golden.
- Let cool slightly, garnish with parsley, and serve.