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BEST Chicken Noodle Casserole Recipe (Without Canned Soup)

This is the BEST Chicken Noodle Casserole Recipe (without canned soup). Featuring cubed chicken with vegetables in a creamy sauce and a buttery Ritz crackers topping this is a quick and easy weeknight dinner that you’ll want to add to your regular menu rotation.

Chicken casseroles are family favorites like this Chicken Tater Tot Casserole and this easy Million Dollar Chicken Casserole.


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This chicken casserole is super creamy and full of all the flavors that we love in old-fashioned chicken noodle soup.

It’s the ultimate comfort food and sure the please the whole family. I love that you can pop into the grocery store on the way home from work and pick up a rotisserie chicken to use if you’re short on time.

Why You’ll Love This Chicken Noodle Bake

  • this creamy chicken noodle casserole is perfect for busy weeknights coming together in one hour from start to finish!
  • great way to use leftover chicken!
  • you can easily customize this recipe to suit your preferences and dietary needs. Add your favorite vegetables, herbs, or spices to enhance the flavor profile. It’s a versatile dish that allows for creativity.

If you love a delicious comforting casserole recipe, check out these next:

Chicken Pot Pie Casserole with Biscuits

Buffalo Chicken Pasta Bake

King Ranch Chicken Casserole

Chicken Enchilada Casserole

Cowboy Cornbread Casserole

Overhead view of chicken noodle casserole on a white plate with a fork.

Ingredients & Substitutions for Chicken Egg Noodle Casserole

This easy chicken noodle casserole recipe uses simple ingredients that are readily available in the grocery store.

Labelled ingredients for chicken noodle casserole.
  • Egg noodles – you can use other noodles such as rotini or fusili for this recipe. Any pasta shape where the creamy sauce can get into the crevices.
  • Chicken broth
  • Heavy Cream
  • Sour Cream
  • Garlic Powder
  • Onion Powder
  • Rubbed Sage
  • Frozen peas & carrots – or subsitute your favorite veggies here.
  • Cooked chicken breasts- you can also use store-bought rotisserie chicken or leftover chicken.
  • Ritz crackers
  • Melted butter (unsalted)
  • Salt & Pepper to taste
  • Optional – Dried rosemary

Note: this recipe is lightly seasoned and it is meant to have additional salt and pepper added to taste.

Can I use a different topping?

Absolutely! You can use a breadcrumb topping with a bit of grated cheddar added to to mix.

A crumbled potato chips topping is a treat that you could also subsitute!

Can I use raw chicken instead of cooked chicken?

Yes, you sure can. Raw chicken can be used but you’ll need to cook the dish for 10 to 15 minutes longer until the chicken reaches at least 165°F.

Chicken noodle casserole in whie baking dish.

Variations

Cheesy Chicken Noodle Casserole– sprinkle 1 cup of sharp cheddar cheese on top of the chicken and pasta mixture before the buttery cracker topping.

How to Make Chicken Noodle Casserole

You can find a full printable recipe card at the bottom of this page with a completely ingredient list and numbered instructions. I’ve included some images to help you along the way.

This is an easy recipe – you’ve got this!

Egg noodles in strainer, set aside for next step of the recipe.

STEP ONE: Preheat oven to 375°F and grease a 9×13-inch casserole dish.

STEP TWO: In a large pot of boiling water, cook noodles according to package directions until they’re al dente (about six minutes). Drain and set aside.

Chicken broth, cream, sour cream and spices in mixing bowl with whisk.

STEP THREE: In a large mixing bowl, whisk together the chicken broth, heavy cream, sour cream, rosemary, onion powder, garlic powder, and sage.

STEP FOUR: Add the chicken, veggies, and cooked egg noodles to the creamy mixture and stir gently to combine.

Cream mixture and noodles in baking dish.

STEP FIVE: Pour the chicken noodle mixture into prepared baking dish.

Ritz cracker with butter in mixing bowl with fork.

STEP SIX: In a small mixing bowl, combine the cracker crumbs and melted butter.

Buttery Ritz casserole topping is sprinkled on top of chicken mixture.

STEP SEVEN: Sprinkle the crackers on top of the chicken noodle mixture in casserole dish.

Fresh from the oven, chicken noodle casserole in white casserole dish.

STEP EIGHT: Bake casserole in 375°F oven for 30 to 35 minutes. Topping should be golden brown and the sauce will be bubbling at the edges when it is ready.

Scoop of chicken noodle casserole on a wooden spoon held over the casserole dish.

OPTIONAL: Sprinkle with freshly chopped celery.

Forkful of chicken noodle casserole held over plate.

Storage & How to Reheat this Casserole

Leftovers can be stored in the fridge for up to three days. To keep the crackers from becoming soggy, you can reheat the dish in the oven. 

Alternatively, you can place a plate with leftovers in a microwave for 30 second intervals until heated through.

Try these for dessert!

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Chicken noodle casserole on a white plate.

BEST Chicken Noodle Casserole Recipe (Without Canned Soup)


  • Author: Sandra Flegg
  • Total Time: 55 minutes
  • Yield: 6 servings

Description

This is the BEST Chicken Noodle Casserole Recipe (without canned soup). Featuring cubed chicken with vegetables in a creamy sauce and a buttery Ritz crackers topping this is a quick and easy weeknight dinner that you’ll want to add to your regular menu rotation. 


Ingredients

1 12-ounce bag of wide egg noodles

2 cups chicken broth

1 cup heavy cream

1 cup sour cream

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1/4 teaspoon rubbed sage

1/2 teaspoon dried rosemary

1 12-ounce bag of frozen peas and carrots

2 cups chicken breast, cooked and chopped into bite-sized pieces

1 sleeve buttery round crackers, crushed

4 tablespoons unsalted butter, melted

Optional: fresh parsley for garnish, salt and pepper to taste


Instructions

  1. Preheat the oven to 375℉ and grease a 9×13” baking dish.
  2. In a large pot, boil the egg noodles per the package instructions until they are al dente (about 6 minutes) and set them aside.
  3. In a large mixing bowl, whisk the chicken broth, heavy cream, sour cream, garlic powder, onion powder, rosemary and sage together until combined.  (note: you will be adding salt and pepper to taste once the dish is done)
  4. Add the chicken, peas and carrots, and cooked egg noodles to the broth mixture and gently mix everything together. 
  5. Pour the chicken noodle mixture into the prepared baking dish. 
  6. In a small mixing bowl, combine the cracker crumbs and melted butter. 
  7. Sprinkle the crackers over the top of the chicken noodle mixture.
  8. Bake the casserole for 30-35 minutes or until the dish is bubbling and the top is golden brown. 
  9. Season with salt & pepper to taste and optional chopped parsley.

Notes

Storage & Reheating Instructions: Leftovers can be stored in the fridge for up to three days. To keep the crackers from becoming soggy, you can reheat the dish in the oven. 

Alternatively, you can place a plate with leftovers in a microwave for 30 second intervals until heated through.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 helping
  • Calories: 379
  • Sugar: 3.5 g
  • Sodium: 387.8 mg
  • Fat: 23.1 g
  • Saturated Fat: 13.3 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 24.7 g
  • Fiber: 3.2 g
  • Protein: 18.6 g
  • Cholesterol: 108.9 mg

Keywords: chicken noodle casserole, chicken noodle casserole without canned soup

12 Comments

  1. How much rosemary, it’s not listed in the ingredients but you have it in the instructions.
    Thank you,
    M

  2. Great recipe! We loved it, and I also sent it to my mother-in-law since she has this huge aversion to canned soup. She was thrilled to have a casserole option that didn’t incorporate it! Haha.

  3. Love the combination of flavors in this casserole. So delicious. Thanks for sharing.

  4. Enjoyed this for dinner last night and it was a savory success! Truly the best chicken noodle soup for the soul; my whole family loved it!

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