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Creamy Chicken Noodle Casserole

Chicken Noodle Casserole is a creamy casserole full of tender egg noodles, mixed vegetables, leftover chicken, and a blend of savory seasonings.

Casseroles are one of the best comfort foods during the Winter months. They’re warm, hearty, and the variety is endless. We’ve amped up our casserole making this year, and it’s made dinners so much easier. Plus, there’s always plenty of leftovers for a couple days.

Some favorites so far have been our broccoli cheese pasta bake, cheeseburger casserole, easy tuna casserole, and our son loves a good tater tot casserole and French Onion Beef Casserole.

This creamy chicken noodle casserole is also a family favorite. We use rotisserie chicken, frozen veggies, and cooked egg noodles, so it’s easy to prepare.

Creamy chicken casserole on white plates.

How to Make Chicken Noodle Casserole:

This chicken noodle casserole recipe comes together quickly, especially if you prep ingredients and cook the egg noodles at the same time. The longest part is waiting for it to bake.

Start by preheating the oven, and greasing a 9 x 13-inch baking dish. Cook the egg noodles according to the package directions, but drain them a minute or two early.

The egg noodles need to be al dente and still have a bit of a bite when they’re mixed with the other ingredients. Otherwise, they’ll turn to mush as the casserole bakes.

Egg noodles cooking in a pan.

While the noodles cook, mix together all of the other ingredients except the chicken.

In a large bowl, combine the cream of chicken soup, cream of celery soup, milk, onion, frozen vegetables, garlic powder, onion powder, salt, and pepper.

Large bowl with ingredients for chicken casserole.

Next, add the chicken and the cooked egg noodles. Stir to combine.

Pour the mixture into the greased baking dish, cover with aluminum foil, and bake for 30 minutes. If you’d like the casserole a little more “set,” remove the foil, and bake for an additional 10 minutes.

Serve the chicken noodle casserole hot with a side salad or steamed veggies.

Casserole mixture in a baking dish.

Can you add crushed crackers as a topping?

Yes, absolutely! Ritz crackers make a great crunchy topping for chicken noodle casserole.

Crush about 20 Ritz crackers into small pieces, then add them to a medium skillet with 2 tablespoons of melted butter. Stir for about 2 to 3 minutes until the crackers begin to toast.

Add the crackers to the top of the casserole before it goes into the oven. It may need to bake uncovered for a bit longer than 10 minutes to make sure the crackers are nice and crunchy.

If you don’t have crackers, Panko breadcrumbs work great, too!

Can you use raw chicken?

We have not tried chicken noodle casserole using raw chicken and were not able to find a recipe that uses raw chicken to show as an example. We would recommend using pre-cooked chicken breasts, thighs, canned chicken, or rotisserie chicken.

Can you make chicken noodle casserole ahead of time?

Yes, prepare as the instructions state, but don’t bake the casserole. Cover it tightly in foil, and refrigerator 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.

Can you freeze chicken noodle casserole?

Yes, 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.
Chicken noodle casserole in a baking dish.

Other Casserole Recipes to Try:

Don’t forget to check out our Chicken Noodle Casserole web story!

Close up of chicken noodle casserole on a plate.

Creamy Chicken Noodle Casserole

4.5 from 36 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 55 minutes
Servings: 12 Cups


  • 12 Ounces Egg Noodles uncooked (about 6 cups)
  • [1 10 Ounce Can Cream of Chicken Soup]
  • [1 10 Ounce Can Cream of Celery Soup]
  • 2 Cups Whole Milk
  • 1 Cup White Onion finely diced
  • 16 Ounces Frozen Mixed Vegetables
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 16 Ounces Cooked Chicken about 4 cups


  • Preheat the oven to 350°F, and lightly grease a 9 x 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.
  • While the noodles cook, mix together the cream of chicken soup, cream of celery soup, milk, onion mixed vegetables, garlic powder, onion powder, salt, and pepper in a large bowl. Stir in the chicken and cooked noodles.
  • Pour everything into the prepared baking dish. Cover and bake for 30 minutes, then uncover and bake for 5 to 10 more minutes.
  • Serve hot, and store leftovers in the refrigerator for up to 3 days.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.5 cups of casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Add additional milk to the soup mixture if the consistency appears too thin.


Serving: 1.5 Cups | Calories: 346kcal | Carbohydrates: 30g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 634mg | Fiber: 4g | Sugar: 7g
Recipe Rating

Kimberly Ellis

Sunday 23rd of January 2022

Can you use canned white meat chicken? Or Starkist white chicken in a pouch?

Kimberly Ellis

Thursday 27th of January 2022

@John, thank you so much! This recipe was delicious my family loved it. My family loves tuna noodle casserole but after making this dish it’s our new favorite casserole! I’ll be trying more of your recipes and looking forward to it.


Monday 24th of January 2022

Good morning Kimberly, sure, you can use canned chicken or chicken in a pouch. As long as the chicken is pre-cooked, you're good to go. Have a great day :)


Tuesday 5th of October 2021

What would your thaw/reheat directions be if making this as a freezer make ahead meal?


Tuesday 5th of October 2021

Hi Caley!

We recommend preparing the casserole up to the point where it needs to be covered. Wrap it tightly in freezer paper and foil. The casserole should hold well in the freezer for up to 3 months.

In regards to thawing, I like to place it in the fridge overnight and give it a chance to unthaw there. However, you'd be ok to bake it frozen as long as it's covered in aluminum foil only (remove the freezer paper). Bake it half the time covered and half the time uncovered. It may be necessary to add a few minutes if it's not completely baked through, since it was frozen. Just make sure the casserole dish is ok to handle drastic temperature changes without damage.

For reheating the cooked casserole, I like to heat it on the stove top on low heat stirring occasionally or in the microwave on half power. Have a great night! :)

Monday 20th of September 2021


Wednesday 17th of February 2021

Would recommend sauté wing the onions rather than mixing them in raw. They were too undercooked.


Tuesday 31st of August 2021

@Karen, I always cook them down in a small pan with butter and a couple what garlic powder..then add to dish 🤗


Thursday 18th of February 2021

Good Morning Karen, sure go for it. You could sauté them a little beforehand adding them to the casserole. Have a lovely day :)


Tuesday 5th of January 2021

It was the best casserole dish I’ve ever made. It was perfect amount of ingredients. It was so delicious!!!!


Wednesday 6th of January 2021

Thank you Alms, we're thrilled that you enjoyed the casserole. Thank you again for coming back to comment on the recipe :)