Comforting Chicken Noodle Casserole
Comforting Chicken Noodle Casserole is a creamy baked dinner made with egg noodles, shredded chicken, mixed vegetables, cheddar cheese, and a buttery Ritz cracker topping. It’s worth making because it uses simple ingredients, works great with rotisserie chicken, and bakes up golden and bubbly with tender noodles, creamy sauce, and a crisp cracker topping. This is exactly the dinner to make when you need something family-friendly and filling without turning your kitchen upside down!
Before You Get Started
Cook the egg noodles for 7 minutes so they are slightly underdone. They’ll keep softening in the oven, and this helps keep them from turning mushy.
Thaw the frozen mixed vegetables before adding them to the casserole. This helps the filling bake evenly and keeps extra moisture from watering down the sauce.
Use cooked shredded chicken for this recipe. Rotisserie chicken works really well and saves time, which is the entire point of keeping one in your grocery cart like a responsible adult with dinner plans.
What You Need To Make Chicken Noodle Casserole
All exact amounts are listed in the recipe card below. Here’s what you’ll be working with:
- Egg noodles for the tender noodle base.
- Cooked shredded chicken to make the casserole hearty and filling.
- Cream of chicken soup for the creamy sauce.
- Milk to loosen the sauce so it coats the noodles evenly.
- Shredded cheddar cheese for cheesy flavor mixed right into the filling.
- Garlic powder, onion powder, salt, and pepper for simple seasoning.
- Frozen mixed vegetables for color, texture, and an easy vegetable shortcut.
- Ritz crackers for the buttery, crisp topping.
- Melted butter to coat the crackers and help them brown.
- Green onions for a fresh garnish before serving.
You’ll also need a large pot, colander, large bowl, silicone spoon, measuring cups and spoons, small bowl, and a greased 9×13 inch baking dish.
How To Make Chicken Noodle Casserole
Preheat the oven to 375 degrees.
Cook the egg noodles in boiling water for 7 minutes, then drain.
💡 Tip: Don’t cook the noodles all the way to soft. Slightly firm noodles hold up better once they bake in the creamy sauce.
While the noodles cook, add the cream of chicken soup, milk, shredded cheddar cheese, garlic powder, onion powder, pepper, and salt to a large bowl. Stir until the sauce is smooth and combined.
Fold in the drained noodles, shredded chicken, and thawed mixed vegetables.
Pour the mixture into a greased 9×13 inch baking dish and spread it out evenly.
Crush the Ritz crackers in a small bowl. Stir the melted butter into the crushed crackers until evenly coated. Sprinkle the buttered cracker crumbs over the top of the casserole.
Bake uncovered for 30 minutes, or until the casserole is hot and bubbly and the topping is golden. Top with sliced green onions before serving.
Commonly Asked Questions
Can I use rotisserie chicken?
Yes! Rotisserie chicken is one of the easiest shortcuts for this casserole. Just shred it and fold it right into the sauce with the noodles and vegetables.
Can I use a different kind of noodle?
Yes. Egg noodles work best because they stay tender and cozy in the creamy sauce, but rotini, penne, or medium shells can also work. Cook them just until slightly firm before baking.
Do I have to thaw the vegetables first?
Yes, thawing them first is best. Frozen vegetables can release extra water as they bake, which can make the sauce thinner.
Can I use a different cheese?
Absolutely. Cheddar is classic here, but Colby jack, Monterey jack, or a cheddar blend would all work well. Use a cheese that melts smoothly.
Can I use a different cracker topping?
Yes. Ritz crackers give the topping a buttery flavor, but crushed butter crackers, club crackers, or even crushed cornflakes can work. Mix them with melted butter before sprinkling them over the casserole.
Can I add more seasoning?
Yes. A little poultry seasoning, dried parsley, paprika, or Italian seasoning would all fit well. Start small so the cream sauce still tastes like chicken noodle casserole and not like the spice cabinet fell in.
Chicken Noodle Casserole
Equipment
- Large pot
- Colander
- Large bowl
- Silicone spoon
- Measuring cups and spoons
- Small bowl
- greased 9×13 inch baking dish
Ingredients
- 8 oz egg noodles slightly cooked
- 2 cups shredded and cooked chicken
- 2 – 10.5 oz cans cream of chicken soup
- 1 ½ cups milk
- 1 cup cheddar cheese shredded
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp pepper
- ¼ tsp salt
- 12 oz frozen mixed vegetables thawed
- 1 sleeve Ritz Crackers
- 2 tbsp butter melted
- Green onions to garnish
Instructions
- Preheat the oven to 375 degrees.
- Cook noodles in boiling water for 7 minutes.
- In the meantime, add the cream of chicken soup, milk, cheese, and seasonings to a large bowl and stir to combine.
- Fold in the noodles, chicken, and vegetables, then pour into a greased 9×13 inch baking dish.
- Crush the crackers and then mix with the melted butter and sprinkle over the top of the casserole.
- Bake uncovered for 30 minutes.
- Top with green onions, and serve.