Print

Easy Chicken Noodle Casserole

Print Recipe

This Easy Chicken Noodle Casserole is the ultimate comfort food—creamy, cheesy, and packed with tender shredded chicken, egg noodles, peas, and carrots. Topped with melted cheddar and a buttery cracker crust, it’s a hearty dish the whole family will love.

Ingredients

Scale

12 oz egg noodles, cooked and drained

3 cups shredded cooked chicken (rotisserie or pre-cooked)

1 can (10.5 oz) cream of chicken soup

½ cup sour cream

½ cup milk

1½ cups shredded cheddar cheese, divided

1 cup frozen peas and carrots, thawed

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

Optional Topping:

½ cup crushed butter crackers or plain breadcrumbs

2 tablespoons melted butter

Instructions

1. Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Prepare Creamy Base
In a large bowl, mix together:

  • 1 can of cream of chicken soup

  • ½ cup sour cream

  • ½ cup milk

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt

  • ¼ tsp black pepper

Whisk until smooth and creamy.

3. Add Chicken, Veggies & Cheese
Fold in:

  • 3 cups shredded cooked chicken

  • 1 cup thawed peas and carrots

  • 1 cup shredded cheddar cheese

4. Mix in the Noodles
Add 12 oz cooked egg noodles to the mixture and stir gently until everything is coated and combined.

5. Transfer to Baking Dish
Spread the mixture evenly into the greased baking dish.

6. Top with Cheese & Optional Cracker Crust
Sprinkle remaining ½ cup cheddar cheese on top.
If using the topping, mix:

  • ½ cup crushed butter crackers

  • 2 tablespoons melted butter
    Sprinkle over the cheese layer.

7. Bake
Bake uncovered for 25–30 minutes, or until the casserole is bubbly and golden on top.

8. Cool and Serve
Let rest for 5 minutes before serving for best texture and easy slicing.

Notes

  • Chicken: Rotisserie chicken saves time and adds flavor.

  • Vegetables: Drain veggies well to avoid excess moisture.

  • No soup? Replace cream of chicken soup with homemade roux and chicken broth.

  • Make ahead: Assemble ahead, cover, and refrigerate for up to 24 hours before baking.

  • Freezer-friendly: Freeze unbaked casserole tightly wrapped for up to 3 months.

Find it online: https://claradelish.com/easy-chicken-noodle-casserole/