This family-favorite, Creamy Chicken Noodle Casserole is a creamy casserole full of tender egg noodles, mixed vegetables, leftover rotisserie chicken, and a blend of savory seasonings.
Casseroles are one of the best comfort foods! They’re warm and hearty, and the varieties are endless.
We’ve amped up our casserole-making over the last couple of years, and it’s made dinners so much easier. Plus, there are always plenty of leftovers which makes lunch prep a breeze.
This creamy chicken noodle casserole is also a family favorite. We use rotisserie chicken, frozen veggies, and cooked egg noodles mixed with a blend of savory ingredients.
There’s something about creamy chicken and noodles that just hits the spot!
- Make sure to use cooked noodles and cooked chicken.
- Use white or dark meat chicken. We love using leftover rotisserie chicken. Or, when we’re in a time crunch we purchase pre-shredded chicken to make this casserole really simple.
- Add your favorite variety of frozen vegetables for ease and convenience and added nutrition in each bite!
- Cover with foil before baking to keep moisture from escaping. Make sure the foil is tight; otherwise, any noodles along the edges of the pan may get dry and crispy.
- For an extra crunchy top layer, sprinkle grated cheese, crushed butter crackers, or panko breadcrumbs over the casserole before baking.
- You’ll need 2 cans of cream soup for this recipe. Use any two that you have on hand! Or, make two of our homemade versions.
Refrigerator: Store leftover creamy chicken noodle casserole in the refrigerator for 4 to 5 days.
Freezer: Prepare up to the point where the casserole needs to be covered. Wrap it tightly in freezer paper and foil. If stored properly, it should hold well in the freezer for up to 3 months.
Allow the casserole to thaw completely before baking.
Reheating: Reheat individual portions of chicken casserole in the microwave on half power until warmed through. Reheat the whole casserole in the oven at 350°F until warmed through. Make sure to cover it first, so it doesn’t dry out.
Make Ahead: Prepare the casserole as written, but don’t bake it. Cover tightly in foil, and refrigerate for up to 24 hours.
When you’re ready to bake the casserole, let it sit at room temperature for 15 to 20 minutes before baking.
Frequently Asked Questions
Can you use raw chicken?
Use pre-cooked chicken breasts, thighs, canned chicken, or rotisserie chicken in this casserole. We don’t recommend using raw chicken.
Can you add crushed crackers as a topping?
Yes, absolutely! Ritz crackers or butter crackers make a great crunchy topping for creamy chicken noodle casserole.
Crush about 20 Ritz crackers into small pieces, and add them to the top of the casserole before it goes into the oven. Drizzle the crackers with 2 tablespoons of melted butter to help them get nice and crunchy!
If you don’t have crackers, Panko breadcrumbs work great, too!
What type of chicken should I use?
Use your favorite type of chicken! We prefer chicken breasts or a mixture of chicken breasts and dark meat.
All of our local supermarkets sell either rotisserie chicken or shredded chicken which makes this recipe a cinch to prepare. You can also cook your favorite cut of chicken or used canned chicken if preferred.
What vegetables can be added to chicken noodle casserole?
We love using frozen mixed vegetables. It’s so easy to let them thaw, then drain away any excess liquid before stirring them into the creamy base.
Bite-sized vegetables work best whether they are frozen, canned or fresh.
Canned vegetables need to be well drained and will be softer in texture once the casserole bakes. Fresh vegetables should be cut to size and blanched briefly before being added to the casserole filling.
Use whatever you have on hand, but we think frozen vegetables are the easiest and offer the best bang for the buck!
Are there any other toppings that work well besides crackers or breadcrumbs?
Yes! Cheese! Always cheese! Shredded sharp cheddar, mozzarella, or even pepper jack are great options. If you aren’t looking for a super cheesy casserole, try a sprinkling of parmesan or just a little shredded Gruyere over the top before baking.
Some people also love sliced or slivered almonds, potato chips, nacho cheese chips, or crispy fried onions on chicken casserole.
- 8 ounces wide egg noodles, uncooked
- 10 ½ ounces cream of chicken soup, 1 can
- 10 ½ ounces cheddar cheese soup, 1 can
- 3 cups whole milk
- 1 cup white onion, finely diced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 16 ounces cooked chicken, about 4 cups (rotisserie chicken works well)
- 15 ounces frozen mixed vegetables, thawed
- Preheat the oven to 350°F, and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil, and cook the egg noodles until they are al dente. Drain and set aside.8 ounces wide egg noodles
- While the noodles cook, mix together the cream of chicken soup, cheddar cheese soup, milk, onion, garlic powder, onion powder, salt, and pepper in a large bowl.10 ½ ounces cream of chicken soup10 ½ ounces cheddar cheese soup3 cups whole milk1 cup white onion1 teaspoon garlic powder½ teaspoon onion powder½ teaspoon kosher salt¼ teaspoon ground black pepper
- Stir in the chicken, mixed vegetables and cooked noodles.16 ounces cooked chicken15 ounces frozen mixed vegetables
- Pour everything into the prepared baking dish. Cover and bake for 30 minutes, then uncover and bake for 5 to 10 more minutes.
- Serve warm with your favorite side dish.
- Scroll up and see the post for tips, FAQs, and storage options.