Recipe

Creamy Chicken Noodle Casserole

A cozy, easy casserole with tender chicken, egg noodles, a quick homemade creamy sauce, and a buttery cracker topping that bakes up golden and crisp.

By Matt Campbell

•

4.8

A bubbling chicken noodle casserole in a white baking dish with a golden buttery cracker topping on a wooden table

Jump to Recipe

If your week needs a soft landing, this is it. This creamy homestyle casserole is the kind of dinner that smells like you have your life together, even if you absolutely do not. Tender chicken, cozy noodles, a sauce that tastes like it took effort (it did not), and a crunchy, buttery topping that makes people wander into the kitchen asking, “Is that ready yet?”

I kept the ingredients easy to find and the steps simple. No mystery cans required. You will build a quick sauce with pantry basics, then bake it until the edges get crisp and the center stays creamy. Taste as you go. That is not a suggestion, it is the whole point.

A spoon scooping creamy chicken noodle casserole from the baking dish showing steam and tender noodles

Why It Works

Comfort without the fuss: a fast stovetop sauce that bakes into that classic creamy texture.
Real flavor, simple ingredients: onion, garlic, and chicken broth do the heavy lifting.
Crisp top, creamy middle: the cracker topping turns golden while the casserole stays saucy underneath.
Flexible: swap veggies, change the topping, or use rotisserie chicken.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Cool completely, then cover the dish or transfer to airtight containers. Refrigerate up to 4 days.
Freezer: Freeze in airtight containers for best quality within 2 months. For best texture, freeze without the cracker topping and add a fresh topping after thawing.
Reheat: Microwave individual portions with a splash of broth or milk to loosen the sauce. For best crisp edges, reheat covered in a 350°F oven until hot, then uncover for the last 5 to 10 minutes. Heat until steaming hot, or 165°F if you use a thermometer.

Little rescue trick: If it looks thick after chilling, it is normal. Noodles drink sauce like it is their job. Add a few tablespoons of warm broth, stir, and you are back in business.

Common Questions

Can I use rotisserie chicken?

Yes, and it is honestly one of the best shortcuts. Use about 3 cups shredded rotisserie chicken and add it when you stir everything together.

Do I have to use egg noodles?

No. Egg noodles give that classic homestyle vibe, but rotini, penne, or shells work too. Cook the pasta 1 to 2 minutes shy of al dente so it does not turn soft after baking.

How do I keep the casserole from drying out?

Two keys: do not overbake, and make sure your mixture looks a little saucy before it goes in the oven. If it looks tight in the bowl, stir in 1/4 cup extra broth.

Can I add vegetables?

Absolutely. Thawed frozen peas, sautéed mushrooms, steamed broccoli, or a couple handfuls of spinach are all great. Add spinach at the very end so it just wilts.

Can I make it ahead?

Yes. Assemble up to 24 hours ahead and refrigerate. Add the cracker topping right before baking. Plan on 10 to 15 extra minutes since it starts cold, and bake until the center is bubbling. If you use a thermometer, you are aiming for 165°F in the middle.

Can I use canned soup instead?

If you want the classic shortcut, you can swap in 1 (10.5 oz) can cream of chicken soup. Whisk it into the sauce in Step 5 and reduce the broth to 1 cup. (You still want the sour cream and Dijon if you like that extra personality.)

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large pot for noodles
Large skillet or saucepan for the sauce
Whisk
Mixing bowl (optional, but helpful)
Measuring cups and spoons

This is the casserole I make when I want “homestyle” but I also want to be done before my kitchen turns into a disaster zone. I started making versions of it while chasing practical kitchen skills instead of a straight culinary degree, because nothing teaches timing and seasoning faster than trying to get a family-style dinner on the table. Now it is my go-to when I need comfort food that still has a little personality, like a hit of Dijon and a bright squeeze of lemon at the end. Cozy, yes. Boring, no.

Creamy Chicken Noodle Casserole

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 6 to 8

Ingredients

For the casserole

12 oz egg noodles
3 cups cooked shredded chicken (rotisserie is perfect)
3 tbsp unsalted butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
3 tbsp all-purpose flour
1 1/2 cups chicken broth, plus more as needed
1 1/2 cups milk (2% or whole)
3/4 cup sour cream
1 tbsp Dijon mustard
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
1/2 tsp smoked paprika (optional but highly recommended)
1 1/2 cups shredded cheddar (or cheddar-jack)
1 cup frozen peas, thawed (optional)
1 tbsp lemon juice (optional, for brightness)

For the topping

1 sleeve buttery crackers (about 30 crackers, or 4 to 5 oz), crushed
3 tbsp unsalted butter, melted
2 tbsp grated Parmesan (optional)
1 tbsp chopped parsley (optional)

Instructions

Heat the oven. Preheat to 375°F. Lightly butter or spray a 9x13-inch baking dish.
Cook the noodles. Bring a large pot of salted water to a boil. Cook egg noodles 1 to 2 minutes shy of al dente. Drain and set aside.
Start the sauce. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion and cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds.
Build the base. Sprinkle in flour and cook 1 minute, stirring. Slowly whisk in chicken broth, then milk. Bring to a gentle simmer (do not boil) and cook 2 to 5 minutes, stirring, until it is noticeably thickened and looks creamy.
Season like you mean it. Turn heat to low. Stir in sour cream, Dijon, salt, pepper, and smoked paprika. Taste. Adjust salt and pepper now, not later.
Combine. Return the drained noodles to the large pot (or use a large mixing bowl) and pour the sauce over them. Add shredded chicken, cheddar, and peas (if using) and stir until combined. If it looks a little thick, splash in a bit more broth. Stir in lemon juice if you want a brighter finish, then taste again and adjust.
Assemble. Spread mixture into the baking dish and smooth the top.
Top it. Mix crushed crackers with melted butter and Parmesan (if using). Sprinkle evenly over the casserole.
Bake. Bake 20 to 25 minutes until bubbling around the edges and golden on top. If you want extra color, broil 1 to 2 minutes, watching closely.
Rest, then serve. Let it sit 5 to 10 minutes so it sets up. Finish with parsley if you are feeling fancy, then scoop generously.

A baked chicken noodle casserole fresh from the oven with golden cracker topping and bubbling edges

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes