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.
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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:
Ingredients & Substitutions for Chicken Egg Noodle Casserole
This easy chicken noodle casserole recipe uses simple ingredients that are readily available in the grocery store.
- 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.
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!
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.
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.
STEP FIVE: Pour the chicken noodle mixture into prepared baking dish.
STEP SIX: In a small mixing bowl, combine the cracker crumbs and melted butter.
STEP SEVEN: Sprinkle the crackers on top of the chicken noodle mixture in 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.
OPTIONAL: Sprinkle with freshly chopped celery.
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.