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Chicken & Egg Noodle Casserole

A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. —Lin Krankel, Oxford, Michigan
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 6 cups uncooked egg noodles (about 12 ounces)
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup sour cream
  • 3/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken breasts
  • 1 cup crushed Ritz crackers (about 20 crackers)
  • 1/4 cup butter, melted

Directions

  • Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
  • In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.

Chicken Noodle Casserole Tips

Do you cook the noodles before adding them to the casserole?

Yes, you should cook the noodles until they're al dente before combining with the other ingredients.

What goes well with chicken and noodle casserole?

Make this comforting casserole a meal by serving it with garlic broccoli or a mixed green salad.

Can you freeze chicken and noodle casserole?

Yes, you can freeze chicken and noodle casserole. To freeze, tightly cover the unbaked casserole and store for up to 3 months (watch this video to learn how to freeze a casserole the right way!). To use, partially thaw in the fridge overnight and remove 30 minutes before baking. Cover with foil; bake at 350° for 40 minutes or until a thermometer inserted in the center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.

How can I make this dish faster?

If you’re in a rush, we recommend using rotisserie chicken. Not only is it ready to use, but it adds extra flavor to the dish.
Nutrition Facts
1-1/4 cups: 446 calories, 22g fat (10g saturated fat), 107mg cholesterol, 820mg sodium, 37g carbohydrate (4g sugars, 2g fiber), 23g protein.

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Reviews

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Average Rating:
  • Danni
    Oct 11, 2020

    This is a fall staple in our house! I saute chopped onion with the chicken for more flavor, and add some shredded cheddar cheese. We prefer it with panko bread crumbs instead of the crackers, but both are delicious. Such a comforting casserole!

  • xxcskier
    Sep 25, 2020

    My mom had to have an unexpected surgery so I made this for my parents when she got home! This was a huge hit and great to take to family and friends or to make for your family!

  • Marlene
    Sep 24, 2020

    I made this wonderful casserole for dinner last night and it was amazingly delicious! I realized after my husband and I were raving about it, that I put in 6 oz. of uncooked noodles in the recipe instead of 6 cups of uncooked noodles (before cooking). It was less carbs, however, and tasted great! I added two small cans of mushrooms to it. It is definitely on my rotation list now and I plan to add the full amount of noodles to it next time! Thank you!

  • Christy Oaks
    Sep 3, 2020

    So, I misread the directions and put the noodles in uncooked BUT aside from a few crunchies on the sides, it was delicious and sped up the process!

  • Barry
    Jun 29, 2020

    No comment left

  • Chandra
    May 25, 2020

    Easy to make and SOOOOO good I had seconds. I did also crumble dry Ritz on top after it baked

  • Hunibadger01
    May 8, 2020

    Made this tonight for a diabetic mate. It was fantastic! Couldn't find cream of chicken soup because it's gone the way of TP and pork because of the situation. I substituted with Progresso cream of mushroom soup and it was fantastic! Definately will make this again.

  • Bernie
    May 7, 2020

    So amazing!!!! Add any veggies.... Will make many times.... Great for potlucks!!!!!

  • Michael
    Apr 26, 2020

    I made this recipe last night, came out great. I made the condensed soup from scratch, added two cups frozen mixed vegetables and some shredded cheddar cheese. Didn't have crackers, so used bread crumbs. I will be making this again!

  • Jan
    Mar 6, 2020

    Great recipe. I added some cheese along with a bag of frozen peas and carrots, I increased the milk to one cup. I will be making this again! :)